1 bag Pepperidge Farm cornbread stuffing mix
1 bag Pepperidge Farm herbed bread stuffing mix
3/4 c. chicken broth
1/2 c. dried cherries
1 stick butter, melted
2 ribs celery, chopped
1 medium onion, chopped
2 tsp. sugar
salt and pepper
6 pork chops, 1 1/2-inch thick ( each about 3/4 pound)
1/4 c. flour
1 tsp. salt
2 Tbsp. butter
1 c. apple juice, white wine, or apple cider
Saute celery and onion in the butter until tender. Combine all the stuffing ingredientsin a large bowl until well mixed. If the stuffing is dry, add additional chicken broth until it is well moistened. Set aside.
Preheat oven to 350°F Trim excess fat from chops, reserving the fat. Using a sharp paring knife, cut a pocket in each chop, all the way to the rib. Fill each pocket with 1/4 cup stuffing; fasten together with a couple of toothpicks.
Mix together the 1/4 c. flour and 1 tsp. salt. Lightly coat the pork chops on both sides with flour mixture, reserving remaining seasoned flour for gravy.
Heat 2 Tbsp. butter and reserved pork fat in a large skillet. Over low heat, cooking 3 at a time, brown chops well on both sides, turning with tongs, 8-10 minutes on each side or until browned. Remove each batch of browned chops to paper towels.
Pour off fat from skillet, and add apple juice, white wine, or cider to skillet. Stir over medium heat to dissolve browned bits. Pour into the bottom of roasting pan. Stand chops bone-side down in bottom of pan. Cover with foil and bake in preheated oven 1 hour.
6. Uncover and bake 30 to 40 minutes, or until tender. Remove chops to platter and tent with foil to keep warm.
Optional Gravy: Over medium heat boil drippings, uncovered, until reduced to 1 c. Dissolve reserved flour mixture in 1/2 c. of water. Add to drippings and bring to a boil, stirring; simmer 3 minutes. Taste and adjust seasonings. Strain if necessary. Serve with chops.
Can double the stuffing amounts if you wish to serve as a side dish. If so, bake the stuffing for approximately 40 minutes in a greased dish.