Seared and baked stuffed pork chops with noodles, pan gravy and side of fresh peaches

Stuffed with a homemade cornbread stuffing but any stuffing would do (use Stove Top if you wish). Seared on both sides in skillet with quarter stick of butter and then baked at 425 F for 15 minutes. One wish would be using a little thicker pork chops. Used a spice mix on both sides of paprika, salt, pepper, granulated onion and granulated garlic – ratio of 2-2-1-0.5-0.5 respectively.

Preheat oven to 425, rinse and pat dry the pork chops. I used center cut boneless cut from a pork loin. Cut pockets into pork chops, stuff, apply spices to both sides, sear, bake and remove from pan and set aside. Gravy was made from the leftover fat in the skillet by making a roux with roughly 1/4 cup flour and mix 2 cups of chicken broth (I used homemade broth).