Cornbread Stuffing-Topped Pork Chops

4 half-inch thick pork chops
1 Tbl of Extra virgin olive oil
Salt and pepper to taste
1/2 tsp of dried thyme
3 Tbl of butter
1/2 cup of chopped onion
1 cup of chopped apple. Washed, but you don't have to peel it.
1/4 cup of water
3/4 cup of cornbread stuffing mix

Preheat your oven to 425 degrees. Season your pork chops with salt, pepper and the thyme. Put the olive oil in a saute pan and heat. Cook your pork chops to brown them on one side. This should take about 3 minutes. Then transfer them to an oven proof pan and roast them in the oven for 10 minutes.

While the roasting takes place go back to your saute pan and add the butter. Melt. Add the onion and apple and saute until they both begin to soften. Then add a quarter cup of water and the stuffing mix. Stir until the water gets absorbed by the stuffing and the onion and apple are mixed in.

After the 10 minutes of roasting has ended for the pork chops,take them out and mound the stuffing on top of the chops. Put them back in the oven and continue to roast 10 minutes more. The stuffing should begin to brown and you're ready to serve.

You can be traditional and serve them with mashed potatoes and a green veggie. I also love the idea of serving them with mashed sweet potatoes for an updated, more healthy version.