Cranberry Sage Pork Chops

1. 1

   Cut a pocket lengthwise from one side of each chop, careful not to cut all the way through.

2. 2

   In a small bowl, mix 2 T. of the sage, 1/4 cup of the cranberries, all the breadcrumbs, and 1/2 t. garlic pepper.

3. 3

   Fill each chop with part of the mixture. Sprinkle both sides of the pork chops with the remaining garlic pepper. Sprinkle each side with salt (if desired).

4. 4

   Put butter or margarine in large non-stick skillet over medium-high heat and add pork chops.

5. 5

   Cook chops 3 minutes. Add shallots. Cook 3-4 minutes longer to brown, stirring shallots occasionally.

6. 6

   Add cranberry sauce, remaining 1/4 cup cranberries, vinegar and remaining sage. Mix well. Heat until bubbly. Cover, reduce heat. Simmer 4-6 minutes or until pork is no longer pink and juices run clear. Remove chops from skillet. Keep warm. Bring sauce to a boil. Cook and stir 1 minute or until thickened. Serve sauce over pork chops.

* Per serving · 4 servings · Values may vary.