photo by d. scott gregory. click on photo to enlarge

Ingredients:
6 medium boneless pork chops, 3/4" thick
3 cups dry mixed bread crumbles (for stuffing)
1/3 stick unsalted butter
1 cup chicken broth
3 slices bacon, minced
2 cloves garlic, minced
1/3 cup onion, minced
1/3 cup celery, minced
1 tbsp fresh sage, minced
1/2 tbsp dried oregano
1/2 tbsp dried thyme
1/2 cup raisins
1 cup whole kernel corn (pre-cooked or canned)

Preparation:
Raisin & Corn Stuffing*:
Bring chicken broth to a boil and add butter to melt (in microwave or on stovetop). In medium saucepan, cook minced bacon until lightly crispy, then add garlic, onions, celery, sage and sautee until translucent.

Turn off heat, then combine into the same saucepan stuffing, dried herbs, and broth/butter mix and lightly mix using a large spoon. Add raisins and corn last, thoroughly mix and set aside to cool.

Pork Chops:
Prepare raisin & corn stuffing in advance (see directions above). Preheat oven to 400 degrees F. Coat inside of a medium baking dish with oil and set aside.

Rinse pork chops, pat dry and set flat side down in baking dish. Using a sharp knife, slice lengthwise slit across top and through each chop, and spread with fingers, creating an "O" shaped cavity to be filled with stuffing.

Spoon in even and generous amounts of stuffing. The suffing can be up to an inch rounded over the stuffed cavity.

Cover baking dish tightly with aluminum foil and place into oven for 40 minutes. Uncover and continue to cook until stuffing becomes lightly browned and pork reaches an inside temperature of 165 degrees F.

Plate:
Remove from oven. May be garnished with a sprig of fresh parsley. Pairs well with fresh asparagus with an almond butter.

* Note: Raisin & Corn stuffing mix can also be used to stuff a 'butterflied' pork loin.