A Tuesday dinner does not get any better than this.

Pork Chops with Pecan Corn Bread Dressing and Cider Gravy

Makes 6 servings

    Active time: 45 min
    Total time: 2 hr (includes making cornbread)

If you don’t happen to have any day-old corn bread on hand, just follow our recipe—fresh regular corn bread may be too moist.
10.03.12
INGREDIENTS:

    4 1/2 cups coarsely crumbled (1/2-inch pieces) corn bread
    1 celery rib, coarsely chopped
    1 medium onion, coarsely chopped
    1 medium green bell pepper, coarsely chopped
    2 tablespoons unsalted butter
    1/4 pound fresh shiitakes, stems discarded and caps coarsely chopped
    2 cups chicken broth
    1 cup pecans (4 ounces), coarsely chopped and toasted
    1 1/2 teaspoons finely chopped fresh sage
    3 tablespoons finely chopped fresh flat-leaf parsley
    1/4 teaspoon salt, or to taste
    1/8 teaspoon black pepper
    2 to 3 tablespoons olive oil
    6 (1-inch-thick) rib pork chops
    2/3 cup unfiltered apple cider
    1 tablespoon cornstarch mixed with 3 tablespoons cold water

full instructions here