Cranberry Dressing Stuffed Pork Chops

• 1/2 cup Fresh or frozen cranberries

• 2 outer stalks Celery

• 1 small Onion

• 1 Spring parsley Optional

• 2 Tbsp Butter

• 1/2 tsp Poultry seasoning

• Dash Pepper

• 1/2 tsp Salt

• 1/2 tsp Sugar

• 6 1-1/2 inch Rib pork chops

Finely chop cranberries, celery, onion and parsley. Saute in butter for a few minutes. Combine with other ingredients.

Select 6 rib pork chops 1-1/2 inch thick. (Have butcher cut a pocket through lean part to the bone of each chop.) Stuff the chops with the cranberry dressing; fasten with skewers or toothpicks. Brown the chops quickly on each side in a hot skillet. Add gravy ( below). Cover tightly. Reduce heat and simmer slowly for 45-60 minutes until tender.

Gravy: ix 1 packet brown gravy mix with 1/2 cup boiling water, 1/4 cup cranberry sauce and 1/4 cup red wine.

(This recipe also works nicely with a crock pot or other slow cooker.)