- 4 bone-in center-cut pork chops (each 10 to 12 ounces and 1 inch thick)
- 1/4 to 1/2 cup <u>Cornbread Stuffing</u>
- Coarse salt and ground pepper
- 1 tablespoon canola oil
- 1 can (14.5 ounces) reduced-sodium chicken broth
- Using a sharp paring knife, make a 2-inch incision in each pork chop, cutting inside pocket all the way to the bone. Using a small spoon, fill each pocket with about 2 tablespoons cornbread stuffing. Press down on top of chops to flatten. Season with salt and pepper.
- Heat oil in a 12-inch skillet over high heat. Add pork chops; sear until browned, 3 to 4 minutes per side. Add 1/2 can chicken broth, and reduce heat to medium-low. Cover, and simmer until stuffing is heated through, 3 to 8 minutes. Use a slotted spatula to remove chops.
- Pour remaining 1/2 can chicken broth into skillet; simmer, scraping up browned bits from bottom of pan with a wooden spoon, until sauce is thickened, 8 to 10 minutes. Strain through a sieve into a liquid-measuring cup (to yield about 1/3 cup). Serve sauce over pork chops.
Slice and Fill: Cut into meat side of pork chop, then carefully slide knife tip along bone to create a large pocket.