Lunch: Sage and Maple Cornbread Stuffed Pork Chops

Maple syrup flavors these chops from the inside and out for a mouthwatering seasonal specialty.

Ingredients

2 tablespoons butter or margarine
1 cup frozen bell pepper and onion stir-fry (from 1-lb bag), large pieces cut up
3/4 cup water
1 teaspoon dried sage leaves
3/4 teaspoon seasoned salt
2 cups cornbread stuffing mix (from 6-oz package)
3 tablespoons real maple syrup or maple-flavored syrup
4 bone-in pork loin chops, about 1 1/2 inches thick (2 1/2 to 3 lb)

Instructions

Heat oven to 350 °F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, melt butter over medium-high heat. Add bell pepper and onion stir-fry; cook 3 to 5 minutes, stirring occasionally, just until tender.
Stir in water, 1/2 teaspoon of the sage and 1/4 teaspoon of the seasoned salt. Heat to boiling. Stir in stuffing mix and 1 tablespoon of the syrup until moistened. Remove from heat.
Cut pocket in each pork chop, cutting into side towards bone. Spoon about 1/2 cup cornbread mixture into each chop, pressing in firmly. Sprinkle both sides of stuffed pork chops with remaining 1/2 teaspoon sage and 1/2 teaspoon seasoned salt; place in baking dish. Drizzle remaining 2 tablespoons syrup over chops. Spoon any remaining stuffing around chops.
Cover tightly with foil; bake 45 minutes. Uncover dish; bake 10 minutes longer or until meat thermometer inserted in pork next to bone reads 160 °F. If desired, serve with pan drippings.