Instructions

1. Cut a slit through the fatty side of each pork chop to within an inch of the bony side. If you have a 1-inch thick chop, the slit should be at the 1/2-inch point.

2. Grate the marinated ginger with a nutmeg grater. Add the minced garlic cloves and mix well. Divide the mixture equally between each pork chop, stuffed in the slits. Mix 1 tsp. onion powder, 1/4 tsp. red pepper flakes and 1/2 tsp. paprika together and sprinkle it over all the chops.

3. Place all the chops in a 1-gallon plastic zipper bag. Add 1 cup sherry or dark rum and turn the chops until they are well coated. Marinate overnight.

4. While the chops are marinating, toss the rye and cornbread cubes with melted butter and spread them on a cookie sheet. Preheat your oven to 400 degrees F for 10 minutes. Turn the oven off and place the cookie sheet inside. Allow the bread cubes to sit in the oven overnight with the heat off.

5. Dice 2 ribs celery, 1 small yellow onion and 1 cored apple.

6. Remove your pork chops from the bag and pour all liquids into a 4-qt saucepan or Dutch oven. Bring the liquid to a full boil for five minutes. Add 1/4 cup apple or orange juice and the diced vegetables. Bring to a full, rolling boil a second time.

7. Slowly stir the bread cubes into the saucepan until all the liquid is absorbed. Place the pork chops in the 9-by-12 baking dish so they are not touching. Fill the slit in each chop with stuffing.

8. Cover the baking dish with foil and bake the chops at 325 degrees F for 40 minutes. Remove the foil and bake until the chops and stuffing are golden brown. Use a meat thermometer to verify that the internal temperature of each chop is 160 degrees F before serving. Return the dish to the oven if the meat has not reached the correct temperature.