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1
Preheat oven to 325F.
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2
Lightly toast corn bread in a shallow baking pan in middle of oven until dry and pale golden, 15 to 20 minutes.
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3
Remove from oven.
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4
Increase oven temperature to 375F.
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5
Saute celery, onion, and bell pepper in butter in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until softened and beginning to brown, about 5 minutes.
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6
Stir in shiitakes and saute, stirring, until tender, 2 to 3 minutes.
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7
Add 1 cup broth and deglaze skillet by boiling, stirring and scraping up brown bits.
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8
Add corn bread, pecans, sage, parsley, salt, and pepper and toss well, then transfer to a buttered 3-quart gratin dish or large baking pan.
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9
Heat 1 1/2 tablespoons oil in cleaned skillet over moderately high heat until hot but not smoking.
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10
While oil is heating, pat dry 3 pork chops and season with salt and pepper.
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11
Brown chops, turning once, about 6 minutes total, then arrange on corn bread.
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12
Brown remaining 3 chops in same manner, adding more oil if necessary.
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13
Reserve skillet.
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14
Roast chops on corn bread in middle of oven until pork is just cooked through, 18 to 22 minutes.
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15
After pork has roasted 10 minutes, pour off fat from skillet and heat skillet over moderately high heat until hot.
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16
Add cider and deglaze skillet by boiling, stirring and scraping up brown bits, then add remaining cup broth.
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17
Stir cornstarch mixture and add to hot cider mixture.
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18
Bring sauce to a boil, whisking constantly, then boil, whisking, 1 minute and season with salt and pepper.
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19
Serve chops and dressing with sauce on the side.
