Cold Nights were Made for Comfort Food!

I know parts of the country is buried under snow but 40 degrees is COLD for California! We've got the fireplace going and we're craving comfort food! I can't think of anything more comforting than Pork Chops and Mashed Potatoes so that's what we had for dinner. These aren't just your ordinary pork chops though. They're Cranberry-Stuffed Pork Chops and SO SO Good! Sweet and Tangy and just perfect inside of the pork. Some of the stuffing fell out during the cooking process, which was perfect since I made a gravy in the same pan. I mean, you just can't have Mashed Potatoes without Gravy, can you?

Ingredients:


2 Tbsp dried cranberries
1/2 c chopped onion
1 tsp dried parsley flakes
1/2 tsp dried sage
1 Tbsp butter
1/2 c stuffing mix
1/2 c chicken broth
2 boneless pork loin chops (1-inch thick)
1 Tbsp vegetable oil


Gravy:
1 Tbsp all-purpose flour
1/4 tsp dried rosemary, crushed
1/2 c chicken broth
1/4 c heavy whipping cream


Mashed Potatoes, for serving


Prep:


1. In a small skillet, sauté the onion in butter until tender. Stir in the stuffing mix, broth and cranberries. Remove from the heat; cover and let stand for 5 minutes or until moisture is absorbed.


2. Cut a deep slit in each pork chop, forming a pocket. Stuff cranberry mixture into pork; secure with toothpicks. Sprinkle with salt and pepper.


3. In a Dutch oven, cook pork in oil for 8-10 minutes on each side until pork is no longer pink and a meat thermometer reads 160°. Remove and keep warm.


4. Add flour and rosemary to the pan juices; stir until blended. Gradually stir in broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over pork and mashed potatoes.