Cornbread Stuffed Pork Chops With Peach Compote

Directions

1. TO PREPARE THE PORK CHOPS: With a sharp knife make a 2-inch slit alongside the fat side of the pork chops. Working from which small opening, carefully insert your knife into the pork chop and cut inside to create a pocket within the chop.
2. TO MAKE THE STUFFING: In a 9-inch skillet over medium heat, heat the butter. Add in the celery and onion and cook, stirring for about 5 min or possibly till soft. Add in the thyme, sage, white bread and cornbread and cook for about a minute. Add in the chicken stock and stir to combine. Season to taste with salt and lots of black pepper. Remove from the heat and cold the stuffing to room temperature.
3. 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 warm, add in the pork chops and cook them on both sides for 2 to 3 min or possibly till brown. Transfer the pork chops to a baking pan and bake for 40 min or possibly till completely cooked through. Serve with the peach compote on the side.