Cranberry Stuffed Pork Chops

Level: Easy

Total: 35 min  Prep: 15 min   Cook: 20 min  Yield: 4 servings

 https://www.foodnetwork.com/recipes/food-network-kitchen/cranberry-stuffed-pork-chops-recipe-2109170

Ingredients

• 3 Tablespoons Unsalted butter

• 2 stalk celery, finely diced

• ¾ cups chopped scallions

• ¾ cup dried cranberried

• 2 teaspoons chopped fresh sage

• 4 slices potato bread, cubed

• 1 ¾ cups low sodium chicken broth

• 2 tablespoons chopped fresh parsley

• Kosher salt and freshly ground pepper

• Rosemary

• 4 bone in center cut pork chops (about 3 pounds)

• 3 tablespoons heavy cream

Directions

1. Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add the celery and scallions and cook until slightly softened, 2 minutes. 

2. Add the cranberries and sage and cook 2 minutes. 

3. Add the bread and cook, stirring occasionally, 2 minutes. 

4. Add 1/2 cup chicken broth and the parsley and stir until the broth is absorbed, 1 minute. Season with salt and pepper; transfer to a bowl. 

5. Wipe out the skillet. 

6. Holding a knife parallel to the cutting board, cut a deep 2-inch-wide pocket into the side of each pork chop. Season the chops on both sides with salt and pepper and fill the pockets evenly with the stuffing. 

7. Melt 1 tablespoon butter in the skillet over medium-high heat. Add the chops and cook until golden brown, 2 minutes per side. 

8. Add 1/2 cup chicken broth; reduce the heat to medium low. Cover and cook until the chops are cooked through, about 5 more minutes. Transfer to plates. 

9. Add the remaining 3/4 cup broth and the cream to the skillet and increase the heat to medium high. Simmer, stirring, until slightly thickened, about 2 minutes. 

10. Stir in the remaining 1 tablespoon butter. Season with salt and pepper.

11. Pour over the chops and serve.