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When I think of cooking anything in the Fall, I think of apples and sage. They’re my favorite Fall flavors when it comes to savory dishes. Something about the smell when you’re cooking them together makes me love the season even more. These apple sage cornbread stuffed pork chops are going to be a date-night favorite in your household this Fall. It’s a warm hearty dish and you can each work alongside in the kitchen by stuffing your own pork chop with as much filling as your pork chop will hold! It’s a fun little dish to do together because one of you could hold the pork chop as the other stuffs or vice versa.
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This is also a great alternative to making a full-blown Thanksgiving meal this Thursday if it’s just the two of you. Instead of turkey, you could use pork chops! Still white meat :)
Apple Sage Cornbread Stuffed Pork Chops
- 2 pound (907 g) boneless pork chops, 1 total
- 2 tablespoons olive oil, divided
- 1 clove garlic, minced
- ½ onion, diced
- ½ cup (64 g) diced carrots
- ½ cup (51 g) diced celery
- ½ cup (63 g) chopped green apple, such as Granny Smith
- 1 cup (237 g) crumbled cornbread
- 4 sage leaves, coarsely chopped
- ¼ cup (59 ml) chicken broth or stock
- Salt and pepper, to taste
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