With a sharp knife make a 2” slit alongside the fat side of the pork chops. Working from that small opening, carefully insert your knife into the pork chop and cut inside to create a pocket within the chop. For stuffing: In a 9” skillet over medium heat, heat the butter. Add the celery and onion and cook, stirring for about 5 minutes or until soft. Add the thyme, sage, white bread and cornbread and cook for about a minute. Add the chicken stock and stir to combine. Season to taste with salt and lots of black pepper. Remove from the heat and cool the stuffing to room temperature. For Chops: Preheat the oven to 350°F. Stuff each of the chops with a forth of the stuffing. In a 10” skillet over high heat, heat the butter and oil. When hot, add the pork chops and cook them on both sides for 2 to 3 minutes or until brown. Transfer the pork chops to a baking pan and bake for 40 minutes or until completely cooked through. Serve with the peach sauce on the side.

Peach Sauce

1 10 oz package thawed frozen peach slices
2 T brown sugar or honey
2 T apple or cranberry juice
1/8 t ground cinnamon
Pinch ground allspice
Pinch ground nutmeg
2 T brandy or apple or
cranberry juice
1 T butter

Cut the peaches into ½” wedges. In a non-reactive saucepan over medium heat, combine the peaches with the sugar or honey, juice, spices and brandy or juice. Over low heat, bring the ingredients to a simmer. Cover and cook for 5 minutes or until the fruit is tender. Uncover and simmer until almost all of the moisture has evaporated and you are left with a syrupy fruit mass. Remove from the heat and set aside until serving time. Right before serving reheat until hot and whisk in the butter. Serve on top of the pork chops.