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3 Tbsp. unsalted butter, divided
2 stalks celery, finely chopped
¾ cup chopped scallions
¾ cup dried cranberries
2 tsp. chopped fresh sage
4 slices potato bread, cubed (about 2 ½ cups)
1 ¾ cups low-sodium chicken broth
2 Tbsp. chopped fresh parsley
Kosher salt and freshly ground black pepper
4 bone-in center-cut pork loin chops (about 3 lbs.)
3 Tbsp. heavy cream
Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add the celery and scallions and cook until slightly softened, 2-3 minutes.
Add the cranberries and sage and cook for 2 minutes.
Add the bread and cook, stirring occasionally, 2 minutes.
Add ½ cup chicken broth and parsley and stir until the broth is absorbed, 1 minute. Season with salt and pepper; transfer to a bowl.
Wipe out the skillet.
Holding a knife parallel to the cutting board, cut a deep 2-inch wide pocket into the side of each pork chop.
Season the chops on both sides with salt and pepper and fill the pockets evenly with the stuffing.
Melt 1 tablespoon butter in the skillet over medium-high heat. Add the chops and cook until golden brown, about 3 minutes per side.
Add ½ cup chicken broth; reduce the heat to medium-low. Cover and cook until the chops are cooked through, about 8 minutes more. Transfer to plates.
Add the remaining ¾ cup of chicken broth and the cream to the skillet and increase the heat to medium-high.
Simmer, stirring, until thickened, 3-4 minutes.
Stir in the remaining butter. Season with salt and pepper.
Pour over chops.
Pairs well with Iron Hub Old Vine Zinfandel.
Recipe courtesy of Food Network Kitchen.