Corn Bread Stuffed Pork Chops

• 1 bacon strip, diced
• 1/4 cup chopped onion
• 1/2 cup corn bread stuffing mix
• 1/2 cup chopped peeled tart apple
• 2 tablespoons chopped pecans
• 2 tablespoons raisins
• 2 tablespoons plus 1 cup chicken broth, divided
• 1/4 teaspoon rubbed sage
• Dash ground allspice
• 2 bone-in pork loin chops (1 inch thick and 7 ounces each)
• 1 tablespoon butter

1. Select saute setting on a 3- or 6-qt. electric pressure cooker. Adjust for medium heat; add bacon. Cook and stir until crisp. Remove with a slotted spoon; drain on paper towels. Add onion to drippings; cook and stir until tender, 3-4 minutes. Remove to a small bowl. Stir in stuffing mix, apple, pecans, raisins, 2 tablespoons broth, sage, allspice and bacon. Cut a pocket in each pork chop by slicing almost to the bone. Fill with stuffing; secure with toothpicks.
2. Add butter to pressure cooker. When butter is hot, brown chops on both sides; remove and keep warm. Add remaining 1 cup broth to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Press cancel.
3. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 18 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in pork should read at least 145u0b0. Discard toothpicks before serving.

bacon, onion, corn bread stuffing mix, apple, pecans, raisins, chicken broth, sage, ground allspice, chops, butter

Taken from www.tasteofhome.com/recipes/corn-bread-stuffed-pork-chops/ (may not work)