Apricot and Cornbread Stuffed Pork Chops

Ingredients

• 4-6 pork loin chops
• 1.5 cups prepared cornbread crumbled
• 3/4 cups dried apricots, small dice (divided in half)
• 1/4 cup white onion small dice
• 1 tbsp fresh sage and thyme, chopped
• 2 tbsp celery, small dice
• 3 tbsp chicken stock (or more if texture is too dry)
• 2 tbsp toasted and chopped pecans,
• Kosher salt and freshly ground pepper to taste
• 4 tbsp butter (divided)
• 1/4 cup apricot jam
• 1 tsp Dijon mustard
• Fresh thyme sprigs – some for garnish, and jam glaze
• Sliced scallions on a bias for garnish
• 1 tbsp toasted sliced almonds for garnish