We ushered in the fall season on Sunday afternoon with this amazing lunch. I baked homemade cornbread on Saturday night. On Sunday morning, I crumbled the bread and toasted it at 350 for 18 minutes. Then I sweated a chopped onion in butter, added celery and bell pepper, and added the cornbread, chopped sage, fresh flat-leaf parsley and homemade chicken stock. I toasted chopped pecans, added it to the simmering mixture and then transferred everything to a casserole.
In the same skillet, I heated olive oil, seasoned thick-cut pork chops with salt and pepper, and seared over medium-high heat for about seven minutes per side. I then placed the chops over the dressing and baked the entire dish at 375 for 15 minutes. While the casserole was in the oven, I wiped the oil out of the skillet and heated it over moderately high heat. I then added a cup of apple cider and deglazed the pan, scraping up all of the “yum-yums”.
Once the cider was reduced by half, I added another cup of stock and a cornstarch slurry. I simmered until reduced and thickened to a glaze. Once the chops and dressing were finished, I topped with the glaze.
This dish was amazing. If this is a precursor to the cold-weather season, we have a wonderful Autumn to look forward to.