You’ll need 4-6 thick cut pork chops bone in or out your choice
2 boxes of cornbread stuffing
1/2 cup dried cranberries chopped
1/4 cup almond slivers (toasted)
1 tbsp Dried thyme
1 tbsp dried oregano
1 tbsp dried rosemary
Salt and pepper
Olive oil
1 lb fresh green beans
First:
Mix all the dried herbs into a small bowl.
Place chops on cutting board and with a sharp knife place your palm flat on the chop and slice a nice size pocket into chop (don’t cut sides clear through you want a pocket)
Then salt and pepper chops and season.
Make the stuffing as directed the. Mix in the cranberries. To toast almonds place into a hot pan with a little butter for a few minutes. Then add I to stuffing and mix.
The. Stuff each chop with stuffing.
In a cast iron pan heat olive oil so it’s hot then place chop into pan and let get a nice browning in one side. About 4 minutes. Then remove and place into a 9 by 13 pan with the unseared side down. Do this to all chops.
Then bake in preheated oven at 375 for 12-15 minutes.
Then cut ends of beams off and steam them on stove for 4-6 minutes in a little water until they began to soften. Drain water and the. Add in a tbsp butter and a sprinkle of garlic salt or Parmesan cheese! Enjoy!!