Cranberry Pecan Stuffed Pork Chops

• Pork Chop
• 6 center-cut pork chops (1 1/2-inch thick)
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon olive oil
• Stuffing
• 1 tablespoon olive oil
• 1 small apple, peeled, cored and diced
• 1/2 cup diced onion
• 1/2 cup diced celery
• 1 1/2 cups fat-free chicken broth
• 1/4 cup Fisher Dried Sweetened Cranberries, chopped
• 1 (6 ounce) package seasoned stuffing mix
• 1/4 cup Fisher Chef's Naturals Chopped Pecans
• 2 tablespoons fresh flat-leaf parsley, chopped

1. Preheat oven to 350u0b0F.
2. For stuffing, heat oil in large skillet over medium heat 1 minute until hot. Add apple, onion and celery. Cook and stir 3 to 4 minutes until softened.
3. Add chicken broth and cranberries; cook 3 to 4 minutes until mixture begins to bubble. Stir in stuffing mix, pecans and parsley. Remove from heat; set aside.
4. For pork chops, lightly spray 9 x 13-inch baking dish with vegetable oil spray; set aside.
5. Place pork chops on work surface. Cut a slit horizontally in each pork chop forming pocket. Spoon stuffing into pocket of each pork chop. Secure pork chops using toothpicks. Sprinkle with salt and pepper.
6. Heat oil in large skillet over medium-high heat 1 minute until hot. Add pork chops; cook 2 to 3 minutes per side until deep golden brown.
7. Transfer pork chops to baking dish. Bake 15 to 20 minutes until internal temperature reaches 155u0b0F to 160u0b0F on instant-read thermometer inserted in pork.
8. Remove from oven to cooling rack; loosely cover with aluminum foil. Allow pork chops to cool for 8 minutes before serving.

chop, center, salt, ground black pepper, olive oil, stuffing, olive oil, apple, onion, celery, chicken broth, fisher, fisher chefs naturals, parsley

Taken from www.food.com/recipe/cranberry-pecan-stuffed-pork-chops-476000 (may not work)