Hearty American Cornbread-Stuffed Pork Chops with Sage Gravy

Ingredients

• 1 cup cornbread, crumbled
• 1 cup onion, finely chopped
• 1 tablespoon fresh sage, chopped
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 tablespoon butter, melted

• 4 pieces pork chops, bone-in
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper

• 2 tablespoons butter
• 2 tablespoons flour, sifted
• 1 cup chicken broth
• 1 tablespoon fresh sage, chopped
• 1 teaspoon black pepper
• 1 teaspoon salt

1. 01
   Preheat your oven to 350°F (175°C).
2. 02
   In a bowl, combine crumbled cornbread, onion, chopped sage, black pepper, salt, and melted butter to make the stuffing.
3. 03
   Carefully slice a pocket into each pork chop without cutting all the way through.
4. 04
   Stuff each pork chop with the cornbread mixture and secure with toothpicks if necessary.
5. 05
   Season the stuffed pork chops with salt and black pepper.
6. 06
   Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the pork chops for 3-4 minutes on each side until browned.
7. 07
   Transfer the skillet to the preheated oven and bake for 20-25 minutes until the pork is cooked through.
8. 08
   While the pork chops are baking, melt butter in a saucepan over medium heat for the gravy.
9. 09
   Whisk in the sifted flour to create a roux, cooking for 1-2 minutes until lightly golden.
10. 10
    Gradually add chicken broth, whisking continuously until the mixture thickens into a smooth gravy.
11. 11
    Stir in chopped sage, salt, and pepper. Simmer for an additional 2-3 minutes.
12. 12
    Serve the baked pork chops topped with warm sage gravy.