Pork Chops W/ Apple Cranberry Stuffing

• 4 thick cut pork chops or 4 butterfly pork chops
• 1 (6 ounce) boxstove top pork stuffing mix
• 4 tablespoons butter
• 34 cup apple juice or 34 cup cider
• 1 cup chicken broth
• 12 cup granny smith apple, peeled, cored and diced
• 12 cup dried cranberries
• 14 cup red onion, diced
• salt and pepper
• 2 tablespoons canola oil

1. Preheat oven to 350 degrees.
2. If pork chops are not butterflied, slice through leaving attached at one side so it opens like a book.
3. Season inside and out with salt and pepper to taste.
4. Heat a skillet on medium high heat with 2 T oil.
5. Place pork cut side down in the pan.
6. Leave for 4-5 minutes.
7. Turn and fold the chop shut and brown each outer side of the meat.
8. If the edges are very thick you can also brown the edges.
9. The meat should not be cooked all the way through, only nicely seared and browned.
10. Remove pan from the heat and cover to keep warm.
11. To start the stuffing, add the apple liquid, chicken broth, onions, apples, cranberries and the butter to a saucepan and following directions bring to a boil.
12. Once liquid is boiling stir in the bread and seasoning.
13. Fold in well making sure all bread gets moistened.
14. Cover.
15. Remove from heat and let stand 5-10 minutes.
16. Fluff with a fork.
17. Arrange meat with the "hinged" side down in a 9x9 baking dish or cake pan sprayed with a nonstick spray.
18. Fill the upward facing pockets of the pork with the stuffing.
19. If you have any stuffing left, spoon around the base of the meat.
20. Cover with foil and bake for 20-30 minutes or the meat is cooked to your satisfaction.
21. I still have a thing about pork and I tend to overcook it to this day.
22. Please use your own judgment:).

pork chops, pork stuffing mix, butter, apple juice, chicken broth, granny smith apple, cranberries, red onion, salt, canola oil

Taken from www.food.com/recipe/pork-chops-w-apple-cranberry-stuffing-136300 (may not work)