Moroccan Stuffed Pork Chops

A few nights ago I cooked something I thought was very yummy, so I thought I'd share the recipe, which I got straight from Everyday with Rachael Ray.



Serves: 4
Prep Time: 7 mins (according to Rachael--it took me significantly longer...but that's me)
Cook Time: 40 mins

Ingredients:
1/4 cup pine nuts
3 tbsp unsalted butter
1 small onion, finely chopped
3 cups small pieces cornbread
1/2 cup chicken broth
1/4 cup dried currants or raisins (I used raisins, where do you find currants at QFC?)
1/2 tsp ground cinnamon
4 1-inch-thick bone-in pork chops (8 oz. each) (can swap for skinless, boneless chicken breasts)
Salt and pepper

Directions:
1. In a medium skillet, toast the pine nuts over medium heat for 3 minutes; transfer to a medium bowl. Add 1 tablespoon butter and the onion to the pan and cook, stirring, until softened, about 5 minutes; add to the pine nuts. Stir in the cornbread pieces, chicken broth, currants, and cinnamon until combined.
2. Slice each pork chop in half horizontally, up to the bone (this is the part that took most of my prep time). Spread the chops open and season with salt and pepper. Form the stuffing into 4 patties. Place 1 patty inside each pork chop and close the meat around the stuffing.
3. Melt 2 tablespoons butter in the skillet over medium heat. Add the chops, cover and cook for 5 minutes on each side. Transfer to plate, cover loosely with foil and let stand for 5 minutes.

Yum, yum!