Collards & Cornbread Stuffed Pork Chops with Red Pepper Jelly Glaze

1/2 cup butter

2 teaspoons fresh minced fresh garlic

3 green onions thinly sliced

1 1/2 cups cooked collard greens, well drained, or 1 15 (oz.) can collard greens, well drained

1 cup cornbread crumbs

4 tablespoons olive oil

4 (2-inch) thick pork chops

1 teaspoon salt

1/2 teaspoon black coarse pepper

1/2 teaspoon coriander

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 cup Red Pepper Jelly

In a skillet, melt butter.  Add fresh minced garlic and green onions; stir and cook until translucent.

Add collard greens and stir together and cook for a few minutes or until all the ingredients are up to the same temperature.  It will only take a few minutes because the collard greens are already cooked.

Add cornbread and stir all together until all the ingredients are incorporated; set off the burner.

Carefully make a slit into the round side of each pork chop being careful not to cut all the way to the other side of the pork chop.  You only want to create a pocket for the stuffing.

Add all the seasonings, salt, black pepper, coriander, garlic powder, onion powder to a small bowl and stir all together. Take a portion of the seasoning and season each of the pork chops on the outside and on the inside of the pocket well.

Heat oven to 400 degrees F.  Add oil to a large cast iron skillet and bring the temperature to hot but not smoking. While the skillet is heating stuff the pork chops.

Divide the stuffing into 4 equal parts.  Take a portion and place in the pocket pushing it all the way in.  After all the pork chops have been stuffed place in the hot skillet of oil.

Brown each side until golden brown, about 4 minutes, turning once and browning the other side.

Place the skillet in the hot oven and finish cooking the pork chops until they are done about 30-45 minutes.

Remove the skillet from the oven and brush the pork chops with red pepper jelly.  Place under the broiler for 5 minutes, watching carefully not to burn.

Remove from under the broiler and let rest 5 minutes before serving.

Cook's Note:  Skinless boneless chicken may be substituted for pork chops and kale, spinach, and other greens may be substituted for collard greens.