Flavorful Cranberry Stuffed Pork Chops

• 2 teaspoons dried rosemary, crushed
• 1/2 teaspoon rubbed sage
• 1/2 teaspoon dried tarragon
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup butter, melted
• 5 slices day-old bread, cut into 1/2-inch cubes
• 3/4 cup whole-berry cranberry sauce
• 2 tablespoons water
• 6 pork chops (1 inch thick)
• 1 tablespoon vegetable oil

1. Combine the rosemary, sage, tarragon, salt and pepper; set half aside. In a large bowl, combine remaining seasonings and butter. Add bread cubes, cranberry sauce and water; toss to coat. Cut a pocket in each chop by slicing from the fat side almost to the bone. Spoon 1/4 cup stuffing into each pocket. Rub reserved seasonings over chops.
2. In a large skillet, brown chops in oil. Transfer to a 13-in. x 9-in. baking pan. Bake, uncovered, at 325u0b0 for 1 to 1-1/4 hours or until pork juices run clear.

rosemary, sage, tarragon, salt, pepper, butter, bread, wholeberry, water, pork chops, vegetable oil

Taken from www.tasteofhome.com/recipes/flavorful-cranberry-stuffed-pork-chops/ (may not work)