In a sauté pan, caramelize sausage over medium-low heat, rendering out the oil.
Add bell pepper, celery, onion and season with salt and pepper and cook for 3 minutes.
Add garlic along with Cajun seasoning and butter, cooking until fragrant and veggies are tender and cooked down a bit.
Deglaze with chicken stock, scraping up all the yummy bits on the bottom of the pan. Once liquid comes to a simmer, pour over cornbread and sage in a bowl, mixing gently until coated.
Next, prepare your pork chops, cutting a slit lengthwise to create a pocket for your stuffing. Spoon about a ¼ – ½ cup of the stuffing into each pork chop, season with salt, pepper and drizzle with olive oil.
Heat a cast-iron pan over high heat, and working 2 at a time, sear pork chops on both sides until golden brown on all sides. Place pan in preheated oven and continue cooking an additional 25–30 minutes, or until internal temperature reaches 165ºF.
Original article and pictures take https://www.tastemade.com/videos/sausage-stuffed-pork-chop site