Don't wait until Thanksgiving to try this recipe - this is a hearty meal that can be enjoyed all year round. The vibrant hues of the peppers and onions add a delightful touch to the presentation.
Ingredients
3 tbsp Olive Oil, divided
1/4 cup Red pepper, celery, onion, each diced
2 tbsp Dried cranberries
Salt & pepper , to taste
1 cup Prepared stuffing mix
4 (1 1/2 Bone in pork chops
Fresh sage leaves, For garnish
Directions
Heat 1 tablespoon of olive oil in an Anolon Advanced 10 Inch Open French Skillet over medium-high heat.
Add the red pepper, celery, onion, cranberries and a pinch of salt and pepper.
Cook until the vegetables begin to soften about 5-7 minutes.
Remove from the heat and stir the vegetable mixture into the reserved stuffing; set aside to cool.
Meanwhile, make a 3” slit along the boneless sides of each pork chop creating a pocket. Divide the stuffing mixture between the 4 pork chops, gently filling each pocket with the mixture.
In the same non-stick skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat.
Sprinkle the pork chops with salt and pepper and cook the chops for about 5-7 minutes per side, or until the chops are nicely browned and firm to the touch.
Remove the chops and garnish with fresh sage leaves.
