Cornbread Stuffed Pork Chops

My first attempt at Pork Chops. They never really appealed to me before– but then Sam made some maple glazed pork the other day– and i realized– it is kind of just like more flavorful chicken. The other white meat? I guess so.  So for my first foray, I thought pork chops stuffed w. a bacon, sage, cornbread stuffing just had to be good. This is adapted from a Silver Palate recipe– which they call Tuscan Pork Chops. See their lovely diagram for how to cut a pocket into your chop- for stuffing.

2 pork chops (center-cut, boneless, about 1 1/2 pounds total)
1/2 cup corn bread or muffin (I made Jiffy mix, which takes about 15 mins, how I do it- it yields about 4 muffins- and 1/2 cup is one muffin. You could also just buy a corn muffin or bread)
pinch of dried sage (I used 2 fresh sage leaves)
pinch of dried thyme (would have used fresh but co-op was out of it)
1 oz prosciutto, slivered (i subbed bacon- because I had some in the freezer- i’d say 2-3 pieces- it worked nicely)
2 tablespoons butter
1/4 cup chopped onion (about half a small onion)
1/4 cup chopped fennel bulb (about 1/3 of a bulb)
1/2 cup plus 2 tablespoons chicken stock
1/4 cup apple cider
1 tablespoon olive oil
fresh ground pepper

1. Cut a pocket in each chop: insert the point of a small sharp knife into the flesh side of the chop. Make an internal horizontal cut in one direction without enlarging the outside opening. Remove the knife, and insert it again with the blade facing in the opposite direction. Make a second cut in the opposite direction without enlarging the opening.
2. *If using prosciutto, Heat the oil in a small skillet, and saute the fennel and onion over medium heat for 3 minutes. Add prosciutto, cook 2 minutes. Set aside 2 tablespoons of this mixture. * If using bacon, leave out oil (because just going to saute in bacon fat instead). Start by sauteing the bacon, for a 2-3 minutes. Then add onion and fennel, and then cook for another 3. If using fresh sage and thyme, add in. Cook until fennel/onion mix softened. Reserve 2 tablespoons of this mixture.
3. Take off heat, add stock, corn muffin,  and pepper. Move to bowl and allow to cool slightly.
4. Fill each chop pocket w. stuffing mixture. It is going to look like it doesn’t fit, put just push to the back of the pocket with your finger.
5. Melt the butter in a skillet (i used the same skillet as before, not cleaned, just crumbs swept out) just large enough to hold the chops. Brown the chops, over medium-high heat, 2 mins per side. Pour off fat, and add remaining 1/2 cup stock and the cider. Sprinkle the reserved fennel/bacon mixture over the chops. Cover and cook 15 minutes** this was too long, I did 13 mins- and i burnt up all the stock. So maybe even done after 11 mins. To get all of the burnt stuff off, add wine or whatever you have sitting around to deglaze/clean.