I was supposed to post this yesterday. But I didn't. So here it is today! I don't know about your family, but pork chops aren't a favorite here. And we don't eat them very often because of that. But gosh, sometimes you just have to get away from beef and chicken and here is one of our options for chops that is great for fall and winter.
Harvest Pork Chops
4 boneless center-cut pork chops
3/4 c bread crumbs
1/2 c chopped onion
1/2 c chopped celery
1/2 c low-sodium chicken broth
1/2 tsp salt
1/4 tsp pepper
2 Tbs lemon juice (with optional wedges for serving)
1/3 c almonds (we usually omit this)
1/3 c dried cranberries, chopped (I use them as they are)
With a sharp knife, make a horizontal slit in side of each chop creating a pocket. Season with salt and pepper.
Combine remaining ingredients. Press 1/2 c stuffing into each pocket, mounding at opening. Fit chops into a baking pan and cover with foil. Freeze until ready to use or bake at 400 degrees for 40 minutes, then uncovered for 20 minutes.
To bake from frozen: Preheat oven to 400 degrees. Place covered pan in oven and cook for 45 minutes. Remove foil and continue cooking until internal thermometer reads 165 degrees.