Stuffed Pork Chops, Roasted Broccoli, Applesauce

Heat oven to 375. Heat butter in a large skillet. Add onions, sausage, and apples. Cook 10 minutes, stirring occasionally, or until onions are soft. While the onion mixture is cooking, cut a slit into each pork chop to form a pocket. Mix onion mixture, cornbread crumbs, apple juice, and 1/2 tsp. salt in a bowl. Stuff onion mixture into the pocket of each pork chop. Hold closed with toothpicks. Place in a greased 13X9 baking dish. Season with remaining salt and pepper. Bake, uncovered, 25 minutes or until pork is no longer pink and is cooked through. Melt preserves in a microwavable dish for 30 seconds. Brush melted preserves on pork with a pastry brush. 

Preheat oven to 400. In a medium bowl, combine dry ingredients. In a separate bowl, mix wet ingredients. Add wet ingredients to dry ingredients; stir just until moistened. Pour batter into greased cast iron skillet or round cake pan. Bake at 400 for 20 minutes or until knife inserted in center comes out clean. For breadcrumbs, place the prepared cornbread into a food processor. (A little less thank half is all you need.) Process into crumbs. Reserve other half for a later use. (Hint: it’s freezable!)

Preheat oven to 400. Toss florets and oil in a large bowl until florets are well-coated. Arrange in a single layer on a baking sheet. Sprinkle with salt. Bake at 400 for 20-22 minutes or until tender-crisp and beginning to brown.

Peel, core, and chop apples. Add apples to a large saucepan. Cover with water. Bring to a boil. Boil 10-15 minutes, or until apples are soft. Reserve 1/2 c. water. Drain. Add honey, cinnamon, nutmeg, ginger, and cloves. Pureé with an immersion blender, or blend in batches in a blender. (For chunky applesauce, fork mash.) If it’s too thick, add some of the reserved water, a little at a time.