Preheat the oven to 475 degrees.
To make the cornbread, combine the buttermilk, 2 eggs, salt, and the baking
soda in a large mixing bowl. Mix well. Stir in the flour and cornmeal. Add
the oil and mix to blend. Pour the mixture into an oiled and heated 8-inch
cast-iron skillet. Bake for 30 minutes or until golden brown. Remove from
the oven and cool. Crumble the cornbread into a large mixing bowl.
Add the herb stuffing mix, onions, celery, and the remaining egg. Add the
broth in small amounts until the mixture is bound together. It should not be
too moist. Season with generous amounts of salt and pepper.
Preheat the oven to 350 degrees.
Stuff as much of the cornbread dressing as possible into the pockets of the
chops. Heat about 2 tablespoons of olive oil in a heavy skillet and brown
each chop on both sides. Transfer the chops to a large, ovenproof baking
dish. Cover the dish tightly with foil and bake for 1 hour. Before serving,
deglaze the baking pan with a mixture of chicken broth and red wine. Spoon
this sauce over the pork chops before serving.
Makes 6 servings