Cornbread and Pancetta Stuffed Pork Chops
Pork and apples are such a good combination. That’s why the apple cider vinegar is such a nice addition to this recipe. It has a great flavor that adds a little tang to the meat. Also, there is a benefit to the cider vinegar and the stock together. Even though you are cooking the chops until the stuffing is hot, they stay moist and tender. I’d consider this a main dish fit for a special occasion. I will say that if I’m going to go to the trouble of stuffing chops, I usually scale the recipe up and freeze the extra chops. They are really nice to have on hand for a simple evening meal; pair them with a vegetable or salad and that’s dinner! The chops thaw beautifully overnight in the refrigerator.
Stuffing the chops takes some practice. I have written the process in detail, but your second chop is probably going to look better than your first one. The one thing that I can tell you is that you absolutely must use thick chops. They need to be at least one inch thick. Thin chops can come apart easily and are really difficult to cut properly. I find thick chops occasionally in the packaged section of the grocery store. Your best bet is to talk to the butcher behind the counter.
I should note that I freeze extra cornbread and rustic bread to have on hand for breadcrumbs and stuffing. I do a quick inventory of my refrigerator and freezer when I’m writing weekly menus. Then items don’t get lost in the background and never used. If I see the cornbread on the shelf, I remember to use it. At the same time, I throw out anything that has expired. This literally takes me 5 minutes; I don’t waste food because of this habit.
I hope you love the recipe.