Baked Stuffed Pork Chop

 Baked stuffed pork chops

1 (6 ½ ounce) package cornbread mix

6 baked biscuits

2 eggs, slightly beaten

½ teaspoon sage

½ teaspoon pepper

1 cup chopped onion

1 tablespoon butter, melted

3 tablespoons vegetable oil

Salt and pepper to taste

6 (1 ½ inch thick) pork chops, cut with pockets

Honey glaze

Prepare cornbread according to package directions: remove cornbread from skillet, and cool on wire rack.

Crumble cornbread and biscuits in a large mixing bowl; stir in eggs, sage, salt, and pepper. Set aside..

Combine onion, celery, chicken broth, and butter in a medium saucepan; cook over medium heat until vegetables are tender. Add to cornbread mixture; mix well, and set aside.

Heat oil in a large skillet over high heat. Sprinkle salt and pepper to taste on pork chops, and heavily brown in oil on both sides. Drain on paper towels.

Stuff pocket of pork chops with stuffing.  Place remaining stuffing in a lightly greased 10 X 6 X 2 inch baking dish. Bake uncovered at 350 degrees for 35 minutes.or until golden brown.

Place pork chops in a lightly greased 13 X 9 X 2 inch baking dish. Bake uncovered at 350 degrees for 40 minutes or until tender. Baste frequently with honey glaze. Serve with baked stuffing. Yield: 6 servings.

Honey glaze

1 cup honey

1 tablespoon firmly packed brown sugar

1 tablespoon soy sauce

Combine all ingredients in small mixing bowl; stir well. 

Yield: about 1 cup