Toast it and put honey on it....dry it and freeze it and use it for stuffing or feed it to the birds....which is what I just did with the last of the pan I just made.

This pork chop recipe is absolutely fabulous! Only thing I change is I use less salt in th brine. 1/2 cup makes them too salty for my taste.

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Stuffed Pork Chops
From Food Network-the NeelyÂs

1/2 cup kosher salt (I only use about 1/4-1/3 cup)
3 tablespoons sugar
1 tablespoons light brown sugar
2 quarts water
4 (2-inch thick) pork chops, bone-in rib loin chops, split to bone
2 slices bacon, chopped
2 stalks celery, minced
1 small onion, minced
2 cloves garlic, minced
1 tablespoon freshly chopped rosemary leaves
1 tablespoon freshly chopped sage leaves
2 tablespoons freshly chopped parsley leaves
2 1/2 cups crumbled cornbread
1/4 cup dried cranberries
1/2 cup chicken broth
Salt and freshly ground black pepper

Whisk salt and sugars in 2-quarts of cold water. Add pork chops and cover. Refrigerate for 1 hour. Remove the pork chops from the brine and dry well.

In a large heavy bottomed saute pan, begin to fry bacon. Add celery, onion and garlic to pan and allow to saute with the crispy bacon. Add rosemary, sage and parsley after bacon has cooked for 8 to 10 minutes. Saute until fragrant. Season with salt and pepper.

In a large bowl add cornbread, dried cranberries and chicken stock. Stir in the cooked vegetable mixture. Mix well.

Preheat grill to medium-high heat. (I cook on medium heat)
Season the pork chops with salt and pepper. Stuff the chop with about 1/2 cup of stuffing. Use toothpicks to help seal the chops. Grill the chops for 5 to 7 minutes per side. Internal temperature should be 145 degrees F. Allow chop to rest for 5 minutes before serving.

Linda

Warm a wedge/square in the microwave, crumble it into a glass of milk or buttermilk if you like it, and eat with a spoon. Especially good as a "dessert" after dinner or just before going to bed, or for breakfast.

Crumble up, let dry a little and make stuffing/dressing for a chicken or turkey dinner.

I also like it warmed in the microwave, then topped with butter and sorghum, or crumbled into a bowl of beans.

If you have a roasting chicken you could make cornbread stuffing, but I really like this cornbread salad:

CORNBREAD SALAD
Printed from COOKS.COM

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ÂÂ 2 pans cooked cornbread
ÂÂ 2 1/2 - 3 c. chopped celery
ÂÂ 2 bunches green onions, chopped, including tops
ÂÂ 3/4 c. chopped bell pepper
ÂÂ 1 sm. jar diced pimientos, drained
ÂÂ 3 or 4 boiled eggs, chopped
ÂÂ 1/2 lb. bacon, fried crisp & crumbled
ÂÂ 1 1/2 c. shredded cheese, colby or cheddar
ÂÂ 1 c. diced fresh tomatoes
ÂÂ Mayonnaise or salad dressing

Cool cornbread and crumble. Add rest of ingredients and mix with mayonnaise or salad dressing. Takes about 1 quart.

Amounts are approximate, I just toss whatever I have into the bowl and I usually leave the hard boiled eggs out. I add as much mayo as seems appropriate, you don't want it too gloppy but you want it well covered.

Annie