2 granny smith apple, peeled and diced
2 Tbsp flour
3 Tbsp apple cider vinegar
Once its cooled enough to handle, crumble the cornbread and place on a line baking sheet and put back in the oven for about 5 minutes just to lightly toast it. Once browned, place in a bowl and set aside.
In a saute pan, over medium heat, add 2 Tbsp butter and 2 Tbsp olive oil. Add the chopped onion, 3 cloves sliced garlic and the diced apples. Season with salt and pepper. Cook until softened then add to the bowl of crumbled cornbread.
To the bowl, add the dried cranberries, fresh chopped parsley and 1 1/4 cups broth. Mix until evenly moistened. Salt and Pepper to taste.
Before we finish up with the pork chop lets take care of the sides. Sweet potatoes are simply diced, tossed in 2 Tbsp olive oil, salt and pepper then baked at 375 degrees for about 15-20 minutes or until tender and browned slightly. Then one of my favorite vegetables which I’ve posted on
before, broccoli rabe!
Ok, back to the bone in pork chops. …You are going to make a pocket for the stuffing. Using a sharp knife you’re going to make a slit half way up the pork chop, horizontally from end to end and deep enough to almost get to the bone.
Stuff that fabulous cornbread stuffing in and using a few toothpicks secure the pork chop. Do this with all 4 chops and lightly season each side with salt and pepper.
In a large pan, over medium high heat, 2 Tbsp olive oil. Cook the pork chops for 5 minutes per side. Remove then from the heat and set aside.
Now onto the pan gravy! In the pan add 2 Tbsp butter, once melted add stir in the flour until combined and just starting to bubble. Stir in the apple cider vinegar and allow to simmer for a few minutes. Add in 1 1/2 cups broth and continue to stir until well incorporated.
Add the pork chops back in, including any juices that may have collected on the plate. Allow to simmer with the lid on for another 10-15 minutes
*timing will depend on the thickness of the pork chop- pork should be cooked to an internal temperature of 145 degrees*