1 tbsp butter
1/2 cup chopped onion
1/2 cup chopped celery
1 cup breadcrumbs
1/2 cup sweetened dried cranberries, coarsely chopped
1/4 cup chicken broth
1 tbsp chopped fresh parsley
1 tsp grated orange rind
1 tsp salt
1/4 tsp dried sage
6-1 1/2 inch-thick boneless pork chops
3 tbsp dried steak seasoning
2 tbsp olive oil

Melt butter in a large ovenproof skillet over medium-high heat. Add onion and celery, sauté for 10 minutes or until tender. Remove from heat. Stir in breadcrumbs, cranberries and next 5 ingredients. Let stand 10 minutes. Spoon breadcrumb mix into a large zip-top bag. Set aside, wipe skillet clean.

Cut a 1-1/2 inch slit in 1 side of each chop, cutting to, but not through other side, to form a pocket. Snip 1 corner of bag, and pipe breadcrumb mix evenly into slits in pork chops. Rub both sides of chops evenly with steak seasoning.

Cook chops in hot oil in skillet over medium-high heat for 2-3 minutes on each side. Cover skillet with lid or foil.

Bake at 350°F for 20-25 minutes or until cooked through. Remove from oven, let stand 5 minutes.

Submitted by: Sherry Monfils