Cornbread Stuffing-Stuffed Porkchops

I'm not one usually one to brag, but I am awfully proud of my kitchen successes this week.  Last night's meal was a fantastic example of preparation, using food on hand, and deliciousness!  After hitting the door and hugging my daughter, I rolled up my sleeves and got to work making the stuffed pork chops and cheddar cauliflower.  From start to finish, this meal took only about 30 minutes to prepare.

Cornbread Stuffing-Stuffed Porkchops

4 boneless (preferably thick-cut) porkchops
1c cornbread, crumbled 
1/2 medium apple, diced
2T butter
paprika
salt & pepper

DICE up 1/2 of an apple. Any variety would work.  I used a granny smith because that happened to be what was in my father-in-law's car.  (Someone ate the last of the 12lbs of apples we picked at the orchard.  Whoops.)  Add your apple chunks to 2T of melted butter in a skillet and cook it up until it's soft.  I didn't even bother to peel my apple, but you could if you wanted to put forth more effort.  I'm just lazy.

CRUMBLE up about a cup of your favorite cornbread recipe.  Here's mine.  Except I make them in muffin tins.  (This way they are perfect for the freezer.  If you have any left, that is.)  They were delicious the night before with the pumpkin chicken chowder.  I love food that does double duty.  So, I grabbed two muffins and smashed 'em up with a fork.  Then I added the soften apples and all that yummy butter juice.  (Butter juice?)

STUFF your chops by cutting about a 1 inch slit in the side and then with your chop on the counter and your hand on top, slide your paring knife around in there, creating a cavity to stuff all that delicious buttery, appley, cornbready goodness.  Dust with some paprika, salt, & pepper and grill 'em up. 

I really feel like I need some visual aids here to fully demonstrate how delicious these chops were.  But I'm not as good as The Pioneer Woman.  Sorry.  Maybe someday I'll get my act together.

And I seriously recommend you make this with the cheddar cauliflower.  Not a big fan of the cruciferous veg?  You'll be surprised at how different it tastes after roasting.  Besides, how can you go wrong with something smothered in cheese?