Pork Chops with Harvest Stuffing

Pork Chops with Harvest Stuffing
By: Doris Christopher

8 boneless pork loin chops, ¾-inch thick (about 6oz each)
1 cup celery, chopped
¾ cup onion, chopped
¼ cup fresh parsley, snipped or 1 Tablespoon dry parsley
1 package (16oz) corn bread stuffing mix
2 cups water
1 cup dried cranberries
¼ cup butter, melted
1 teaspoon dried thyme leaves
1 teaspoon salt
¼ teaspoon ground black pepper
1 Tablespoon vegetable oil, divided

Preheat oven to 350 degrees. Trim excess fat from chops. For each chop, insert tip of knife in center of one long side and cut a small pocket.

Chop celery and onion; place in bowl. Add parsley along with stuffing mix, water, cranberries, and butter; mix lightly using spatula.

Using medium scoop, place one rounded scoop stuffing in each pocket of chop. Close pockets with wooden picks places crisscross over openings. Spoon remaining stuffing into 9x13 baking dish.

Heat skillet over medium-high heat. Add half of oil and 4 chops. Brown chops 1-2 minutes on each side. Remove to baking pan. Repeat with remaining oil and chops. Arrange chops over stuffing. Cover with foil and bake 40 minutes. Carefully remove foil. Continue baking, uncovered 15 minutes. Remove picks and serve.

Serves 8