pork chop


1 (14 oz.) package cornbread stuffing, prepared according to the box directions,  4 bone-in pork loin chops, 1 1/4 inch thick, 1/2 teaspoon seasoning salt, 1/2 teaspoon dried thyme, 1/4 teaspoon black pepper, 1/2 teaspoon granulated garlic, 3 tablespoons butter and 1 tablespoon vegetable oil.

Preheat oven to 350 degrees. Cut a pocket in the pork chops, slicing from the fat side to the bone. Rub each chop with the oil,  sprinkle the salt, pepper, thyme, and garlic on the chops, rub in.  Get out a heavy skillet add the butter and melt, add the chops and brown on both sides.  Remove the chops from the skillet, stuff approximately 1/2 cup of the stuffing mix into each chop pocket.    Pour the butter from the skillet into a baking dish, add the chops to the baking dish, cover with foil and bake for 40-45 minutes or until the juices from the chops runs clear. Remove the foil the last 10-minutes of baking.  Remove the chops from the baking dish.  Pour the pan juices back into the skillet, add 1 tablespoon of seasoned flour and stir together until the contents come to a boil.

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