Preheat oven to 325°F.
Lightly toast corn bread in a shallow baking pan in middle of oven until dry and pale golden, 15 to 20 minutes. Remove from oven.

Increase oven temperature to 375°F.

Sauté celery, onion, and bell pepper in butter in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until softened and beginning to brown, about 5 minutes.

Stir in shiitakes and sauté, stirring, until tender, 2 to 3 minutes. Add 1 cup broth and deglaze skillet by boiling, stirring and scraping up brown bits. Add corn bread, pecans, sage, parsley, salt, and pepper and toss well, then transfer to a buttered 3-quart gratin dish or large baking pan.

Heat 1 1/2 tbs oil in cleaned skillet over moderately high heat until hot but not smoking. While oil is heating, pat dry 3 pork chops and season with salt and pepper. Brown chops, turning once, about 6 minutes total, then arrange on corn bread. Brown remaining 3 chops in same manner, adding more oil if necessary. Reserve skillet.

Roast chops on corn bread in middle of oven until pork is just cooked through, 18 to 22 minutes. After pork has roasted 10 minutes, pour off fat from skillet and heat skillet over moderately high heat until hot.

Add cider and deglaze skillet by boiling, stirring and scraping up brown bits, then add remaining cup broth. Stir cornstarch mixture and add to hot cider mixture. Bring sauce to a boil, whisking constantly, then boil, whisking, 1 minute and season with salt and pepper.

Serve chops and dressing with sauce on the side.
 

Servings: 15