Zingerman’s Cornbread Stuffed Pork Chops.
The chops.
Pick some savory, thyme, and sage from the herb garden.
Dice some onions and celery.
Sautee the celery, onions, and herbs in butter over medium heat until soft.
Toss in the cornbread and continue cooking.
Slice the chop and pull it open.
Then stuff the chops.
Sear the chop in a hot pan, then place both in the oven for around 20 minutes.
And you’ve got winter beat.

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