Snipped dried apricots add a pleasant hint of sweetness to the cornbread stuffing.
To prepare the stuffing: Preheat oven to 375 degrees F. In a small saucepan, heat oil over medium heat. Add onion and garlic to saucepan; cook for 3 to 4 minutes or until onion is tender, stirring occasionally. Remove from heat. Stir in stuffing mix, dried apricots, and sage. In a small bowl, combine coriander, cumin, and paprika. Stir half of the coriander mixture into apricot mixture. Drizzle with the water; toss gently to moisten.
Trim fat from chops. Cut a pocket in each chop by cutting horizontally from the meaty side almost to the bone. Spoon stuffing evenly into pockets (see Tip). Secure with wooden toothpicks. Sprinkle tops of chops with salt and the remaining coriander mixture.
Coat a very large oven-going skillet with cooking spray; heat skillet over medium-high heat. Add chops, seasoned sides down, to skillet. Cook about 2 minutes or until bottoms are browned. Turn chops.
Place skillet in oven. Bake for 25 to 30 minutes or until pork juices run clear (160 degrees F). Remove toothpicks before serving.
Tip: When stuffing each chop, hold it upright with the bone side down so it is easier to reach the opening in the pocket.
6 1/2 lean meat, 1/2 fruit, 1/2 starch