Southern-Style Baked Stuffed Pork Chops

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   1. In saute pan, add 2 TBL butter. Add onion, garlic, peppers & saute

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   Add sausage & cook through

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   2. Add egg, fold in the cornbread. Set aside and let cool

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   3. Make a pocket in chops. Carefully divide stuffing equally among chops

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   4. Lightly coat and marinate the chops with oil and the herb mixture

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   5. Set aside for at least 1hour at room temperature. Season chops with salt & pepper

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   6. In a heated skillet with a little olive oil that is just smoking add chops & brown

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   7. Either continue to saute chops in the pan for at least 15 minutes or place in a 350u00b0F oven for 10 minutes or until the chops are firm but not overcooked a touch of the stuffing should be coming out of the incision.

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   8. Remove chops from pan; deglaze with the wine; add the nectar & 2 TBL butter. Season the sauce to taste and plate each chop.

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    1. In medium saute pan over medium heat, heat oil, onions; simmer until caramelized. Stir in garlic, mustard seed, apples, vinegar, sugar, salt and pepper. Add jalapeno pepper and sage.

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    Reserve at room temperature until needed. Or refrigerate and remove from the cooler at least one hour prior to service.

No additional tips available.