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1
Melt 1 tablespoon butter in a large nonstick skillet over medium heat.
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2
Add the celery and scallions and cook until slightly softened, 2 minutes.
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3
Add the cranberries and sage and cook 2 minutes.
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4
Add the bread and cook, stirring occasionally, 2 minutes.
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5
Add 1/2 cup chicken broth and the parsley and stir until the broth is absorbed, 1 minute.
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6
Season with salt and pepper; transfer to a bowl.
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7
Wipe out the skillet.
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8
Holding a knife parallel to the cutting board, cut a deep 2-inch-wide pocket into the side of each pork chop.
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9
Season the chops on both sides with salt and pepper and fill the pockets evenly with the stuffing.
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10
Melt 1 tablespoon butter in the skillet over medium-high heat.
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11
Add the chops and cook until golden brown, 2 minutes per side.
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12
Add 1/2 cup chicken broth; reduce the heat to medium low.
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13
Cover and cook until the chops are cooked through, about 5 more minutes.
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14
Transfer to plates.
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15
Add the remaining 3/4 cup broth and the cream to the skillet and increase the heat to medium high.
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16
Simmer, stirring, until slightly thickened, about 2 minutes.
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17
Stir in the remaining 1 tablespoon butter.
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18
Season with salt and pepper and pour over the chops.
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19
Per serving: Calories 565; Fat 34 g (Saturated 16 g); Cholesterol 168 mg; Sodium 328 mg; Carbohydrate 21 g; Fiber 2 g; Protein 41 g
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20
Photograph by Christopher Testani
