Stuffed Pork Chops

3 tablespoons of olive oil divided

1/4 cup each of diced red pepper, celery and onion

2 tablespoons of dried cranberries

1 cup of prepared stuffing mix

4 bone in pork chops

salt and pepper to taste

Fresh Sage leaves for garnish

1. Heat 1 tablespoon oil in a Circulon 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.
2. Remove from the heat and stir the vegetable mixture into the reserved stuffing; set aside to cool.
3. 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.
4. In the same nonstick 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.
5. Remove the chops and garnish with fresh sage leaves.