Finger licking good pork chops stuffed with cornbread, pears and golden raisins with a luscious bourbon-tomato pear chutney sauce.

Preheat oven to 350 F.

Turn chops on side, and using a sharp knife, cut a pocket in each chop. Combine sage, salt and pepper, and pat it into chops. Set aside.

Heat oil in a large skillet. Add onion and celery and cook over medium-high until lightly browned, 4 to 5 minutes. Stir in cornbread, pear and golden raisins. Divide stuffing between chops. Bake in oven for 35 to 40 minutes.

Meanwhile, reduce stock to 1/2 cup. When chops are done, remove from oven and place on warm plate. Pour bourbon into skillet and reduce by half. Stir in stock and Tomato Pear Chutney. Bring to a boil and stir to heat through. Spoon over chops and serve.