Cherry Maple Pork Chops with Cornbread Stuffing

Cherry Maple Pork Chops with Cornbread Stuffing
(shown here with rosemary mashers and an heirloom tomato salad)

 Preheat Oven to 400 degrees.

Coat small square glass pan in nonstick olive oil spray and drizzle bottom with 2-3 more tablespoons of olive oil.

Heavy drizzle Apple Balsamic Vinegar over olive oil then place Pork Chops into pan, uncovered.

 Pork:

3 Large Pork Chops

Dust Both Sides of Chops with...

Chipotle Chile Powder

Salt 

Pepper

Drizzle with Apple Balsamic

Bake @ 400 degrees for 35-40 minutes, flipping halfway through. Then finish on low broil for about 5 minutes.

Stuffing:

I will be posting homemade stuffing recipe later on...

You can chop your own stuffing from store bought or homemade corn bread or just use the StoveTop:

1 Stovetop box of Cornbread Stuffing(follow directions)

3 large stalks of celery, sliced into 1 inch pieces

1/2 medium sized fresh Anise or Fennel, chopped

Toss in and mix when you pour in box of stuffing to pan of water

Once cooked, fluff with a fork before serving

 Combine  and thoroughly stir all ingredients into a small covered saucepan on low heat, stirring frequently for about 15 minutes until reduced.

Glaze:

1/4 cup Real Maple Syrup

3 Tbs. Sour Cherry Jam

2 Tbs. Apple Balsamic Vinegar

2 Tbs. Cherry Habanero Stone Ground Mustard

1 Tbs. Sweet and Spicy Stone Ground Mustard
A couple pinches of salt and pepper

Plate with a side of stuffing and coat pork chops with glaze and I always like cinnamon applesauce on the side too!