Adam's Stuffed Pork Chops

In a feat of fabulous kitchen prowess Adam and I have come up with a stuffed pork chop recipe. We couldn't find one that we like enough so we decided to create our own. As with all of my recipes it relates to someone or some experience that I have had. So, here is the first completed recipe from my New Mexico trip!

Adam's Stuffed Pork Chops

4 double thick bone in pork chops
2 ½-3 cups cups crumbled corn bread
5 slices Bacon
1 medium yellow onion chopped
2 stalks celery chopped
2 cloves grated garlic
2 sprigs rosemary chopped
2 sprigs sage chopped
¼ cup golden raisins
1 cup frozen thawed corn
Pepper
Kosher salt
½ cup chicken stock

Oven at 350
Cut pockets in pork chops. Season both sides with salt and pepper.
Cook bacon in frying pan until crunchy. Take bacon out to cool. Put a swirl of olive oil in pan and add onion, celery and garlic. Cook until tender. When bacon is cool enough to touch chop up and add back into pan. Add rosemary and sage and cook for about a minute. Add this mixture, raisins,corn, salt and pepper to the cornbread and combine. Add in enough chicken stock to bind together.
Divide evenly and pack stuffing in chops firmly.
Bake for 50 min or until center is at 145 degrees.





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