Yield: 4 servings

Ingredients:

Pork Chops:

• 4 boneless pork loin chops (approx. 1.5 inch cut)
• salt and pepper
• 2 tbsp. vegetable oil

Stuffing:

• 1 small onion, diced
• ½ apple (any apple except Granny Smith- too tart), diced
• 2 stalks celery, diced
• ¼ cup dried cranberries, roughly chopped
• 2 large slices of white toast bread crust removed, torn into small pieces
• 2 tbsp. vegetable oil
• ¼ tsp dried thyme
• Salt and pepper to taste

1. Heat 2 tablespoons of oil in small sauté pan. Sauté onion and celery for 2 minutes. Add apples and cranberries. Season with salt, pepper and thyme.

2. Turn heat off, add bread and let absorb all the flavours and oil. Set aside and let cool. Once cooled, work mixture together with a fork to better combine into a stuffing like texture.

3. On a clean cutting board using a sharp paring knife, slice a 1.5 to 2 inch slit into the side of each boneless pork loin chop.

4. Stuff each pork loin chop with about 2 tablespoons worth of cooled stuffing.

5. In a medium cast iron skillet or Le Creuset brasier heat 2 tablespoons of vegetable oil. Place the stuffed pork chops into pan, handling delicately to ensure all stuffing remains inside. Season each side with salt and pepper to taste. Sear each side for about 1 to 2 minutes until golden. Next, place in 350 °F oven for 10 to 15 minutes (or until internal temperature reaches 160°F/71°C).

6. Serve family style bringing all baking trays to dinner table allowing guests and family to serve themselves.

• 4 Yukon Gold potatoes, washed, halved lengthwise
• 2 tbsp. butter
• Salt and pepper to taste
• 4 tbsp. Parmesan cheese
• ¼ chopped parsley