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Cornbread Stuffed Pork Chops With Peach Compote

Cornbread Stuffed Pork Chops
Four; (7-ounce) bone-in center cut pork chops, each about 1 1/2 inches thick
2 tb Butter
1/4 c Finely diced celery
1/4 c Finely diced onion
1/4 ts Dried thyme
1/4 ts Dried sage
1 c Small dice of white bread
1 c Crumbled yellow cornbread
1/4 c Chicken stock
Salt and freshly ground black pepper
1 tb Vegetable oil
1 tb Butter
Peach Compote; (recipe follows)

TO PREPARE THE PORK CHOPS: With a sharp knife make a 2-inch slit alongside the fat side of the pork chops. Working from that small opening, carefully insert your knife into the pork chop and cut inside to create a pocket within the chop.

TO MAKE THE STUFFING: In a 9-inch skillet over medium heat, heat the butter. Add the celery and onion and cook, stirring for about 5 minutes or until soft. Add the thyme, sage, white bread and cornbread and cook for about a minute. Add the chicken stock and stir to combine. Season to taste with salt and lots of black pepper. Remove from the heat and cool the stuffing to room temperature.

TO COOK THE CHOPS: Preheat the oven to 350 F. Stuff each of the chops with a forth of the stuffing. In a 10-inch skillet over high heat, heat the butter and oil. When hot, add the pork chops and cook them on both sides for 2 to 3 minutes or until brown. Transfer the pork chops to a baking pan and bake for 40 minutes or until completely cooked through. Serve with the peach compote on the side.

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