Stuffed Pork Chops

Finger licking good pork chops stuffed with cornbread, pears and golden raisins with a luscious bourbon-tomato pear chutney sauce.

Ingredients:

2 (8-ounce) pork rib chops, about 1-inch thick 

1 Tbsp chopped fresh sage 

1 tsp salt, or to taste 

Freshly ground black pepper to taste 

2 tsp vegetable oil 

¼ cup each finely chopped onion and celery 

½ cup crumbled cornbread 

½ cup finely diced Anjou pear, peeled, if desired 

2 tbsp golden raisins 

1 cup chicken stock 

2 tbsp bourbon 

½ cup Tomato Pear Chutney 

Directions:

Preheat oven to 350° F. 

Turn chops on side, and using a sharp knife, cut a pocket in each chop. Combine sage, salt and pepper, and pat it into chops. Set aside. 

Heat oil in a large skillet. Add onion and celery and cook over medium-high until lightly browned, 4 to 5 minutes. Stir in cornbread, pear and golden raisins. Divide stuffing between chops. Bake in oven for 35 to 40 minutes. 

Meanwhile, reduce stock to 1/2 cup. When chops are done, remove from oven and place on warm plate. Pour bourbon into skillet and reduce by half. Stir in stock and Tomato Pear Chutney. Bring to a boil and stir to heat through. Spoon over chops and serve.

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