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Pork Chops Stuffed with Andouille, Apples and Corn Bread

8 center-cut pork chops, 6 to 7 ounces each
1 1/2 Tbsp olive oil
1/2 small onion, diced
1 stalk celery diced
1 clove garlic, diced
1/2 red bell pepper, seeded and diced
1 serrano chile, seeded and minced
6 ounces andouille sausage, cut into 1/8-inch dice
2 unpeeled green apples, cored and diced
2 sage leaves, chopped
1 sprig rosemary, chopped
1/4 cup crumbled corn bread
1/4 cup sour cream
Salt and freshly ground black pepper to taste
2 Tbsp vegetable oil or clarified butter
1/2 cup port
1 cup chicken stock

Preheat the oven to 160F. Place 1 pork chop flat on a work surface,
and holding it down with one hand, slice it through the middle with
the point of a knife to form a pocket. Cut deeply to the bone,
open the chop, and flatten each half with a meat pounder to make
it a little larger for stuffing. Repeat this procedure for the
remaining pork chops. Heat the olive oil in a large skillet over
medium heat until lightly smoking. Saute the onion, celery, garlic,
bell pepper, and serrano for 2 to 3 minutes. Add the sausage to
the pan and cook for 1 minute longer. Add the apples, herbs, and
corn bread crumbs, and toss to heat through.

Remove the skillet from the heat, stir in the sour cream, and season
with salt and pepper. When the stuffing has cooled, divide among
the pork chops. Push the stuffing into the pockets and close
securely. Do not overstuff, and make sure the meat is pressed
together around the opening. Season the chops with salt and pepper.
Heat the vegetable oil or clarified butter in a large skillet over
medium heat until lightly smoking. Add the chops and cook the
first side for 3 to 4 minutes, until browned. Turn the chops over,
cover the pan, and lower the heat. Cook for an additional 6 to 7
minutes. Remove the chops from the skillet and keep warm in the
oven.

Deglaze the pan with the port and reduce by half while scraping
the pan with a spatula to dissolve the solidified juices. Add the
stock and reduce by half again. Season with salt and pour over
the pork chops on a platter.

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