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Baked Stuffed Pork Chops Southern Style

one 6 1/2 ounce package of cornbread mix
6 baked biscuits
2 eggs, slightly beaten
1 teaspoon of rubbed sage
1/2 teaspoon of salt
1/2 teaspoon of pepper
1 cup of chopped onion
1 cup of chopped celery
2 cups of chicken broth
1 tablespoon of butter or margarine, melted
3 tablespoons of vegetable oil
salt and pepper to taste
six 1 1/2 inch thick pork loin 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 pockets of pork chops with stuffing. Place remaining stuffing in a lightly greased 10x6x2 inch baking dish. Bake, uncovered, at 350ºF. for 35 minutes or until golden brown.
Place pork chops in a lightly greased 13x9x2 inch baking dish. Bake, uncovered at 350ºF. for 40 minutes or until tender. Baste frequently with Honey Glaze. Serve with baked stuffing. Yield: 6 servings

Honey Glaze
1 cup of honey
1 tablespoon of firmly packed brown sugar
1 tablespoon of soy sauce

Combine all ingredients in a small mixing bowl, stir well. Yield: about 1 cup
Also see Stuffed Pork Chops

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