Cranberry-Stuffed Pork Chops

  1. Melt 1 tablespoon butter in a large nonstick skillet over medium heat.
  2. Add the celery and scallions and cook until slightly softened, 2 minutes.
  3. Add the cranberries and sage and cook 2 minutes.
  4. Add the bread and cook, stirring occasionally, 2 minutes.
  5. Add 1/2 cup chicken broth and the parsley and stir until the broth is absorbed, 1 minute.
  6. Season with salt and pepper; transfer to a bowl.
  7. Wipe out the skillet.
  8. Holding a knife parallel to the cutting board, cut a deep 2-inch-wide pocket into the side of each pork chop.
  9. Season the chops on both sides with salt and pepper and fill the pockets evenly with the stuffing.
  10. Melt 1 tablespoon butter in the skillet over medium-high heat.
  11. Add the chops and cook until golden brown, 2 minutes per side.
  12. Add 1/2 cup chicken broth; reduce the heat to medium low.
  13. Cover and cook until the chops are cooked through, about 5 more minutes.
  14. Transfer to plates.
  15. Add the remaining 3/4 cup broth and the cream to the skillet and increase the heat to medium high.
  16. Simmer, stirring, until slightly thickened, about 2 minutes.
  17. Stir in the remaining 1 tablespoon butter.
  18. Season with salt and pepper and pour over the chops.
  19. Per serving: Calories 565; Fat 34 g (Saturated 16 g); Cholesterol 168 mg; Sodium 328 mg; Carbohydrate 21 g; Fiber 2 g; Protein 41 g
  20. Photograph by Christopher Testani

unsalted butter, stalks celery, scallions, cranberries, fresh sage, bread, chicken broth, parsley, kosher salt, center, heavy cream

Taken from www.foodnetwork.com/recipes/food-network-kitchens/cranberry-stuffed-pork-chops-recipe.html (may not work)

Another recipe

Switch theme