Holiday Pork Chops

Ingredients

• 4 pound pork loin roast boneless trimmed ( 9 inches long)
• 1 cup breadcrumbs fresh
• 1 tablespoon butter 
• 0.5 cup celery chopped
• 0.3 cup chicken broth 
• 1 tablespoon parsley fresh chopped
• 0.3 teaspoon ground sage 
• 2 tablespoons olive oil 
• 0.5 cup onion chopped
• 1 teaspoon orange rind grated
• 1 teaspoon salt 
• 3 tablespoons steak seasoning dried
• 0.5 cup cranberries dried sweetened coarsely chopped

Equipment

• frying pan
• oven
• grill
• kitchen thermometer
• aluminum foil
• ziploc bags

Directions

1. Melt butter in a large ovenproof skillet over medium-high heat; add onion and celery. Saut 8 to 10 minutes or until vegetables are tender and liquid evaporates.
2. Remove from heat. Stir in breadcrumbs, cranberries, and next 5 ingredients.
3. Let stand 10 minutes. Spoon breadcrumb mixture into a large zip-top plastic bag; set aside. Wipe skillet clean.
4. Cut pork loin into 6 (1 1/2-inch-thick) chops.
5. Cut a 1 1/2-inch slit in one side of each chop, cutting to but not through other side (about 1 1/2 to 2 inches), to form a pocket.
6. Snip one corner of bag, and pipe breadcrumb mixture evenly into slits in pork. Rub both sides of stuffed chops evenly with steak seasoning.
7. Cook chops in hot oil in ovenproof skillet over medium-high heat 2 to 3 minutes on each side or until chops are browned. Cover skillet with lid or aluminum foil.
8. Bake at 350 for 20 to 25 minutes or until thermometer inserted in pork registers 15
9. Remove from oven, and let stand 5 minutes or until thermometer registers 16
10. *Substitute 6 (1 1/2-inch-thick) boneless pork chops for pork loin roast.
11. Note: For testing purposes only, we used McCormick Grill Mates Montreal Steak Seasoning.