cup
chopped orange-flavored dried cranberries, divided
2
tbsp.
dry breadcrumbs
1
tsp.
garlic pepper, divided
2
tbsp.
butter or margarine
2
medium shallots, sliced
1/2
cup
whole-berry cranberry sauce
1
tbsp.
cider vinegar
Directions
Cut pocket in but not through each pork chop lengthwise from the side. In small bowl, blend 2 tablespoons sage, 1/4 cup cranberries, breadcrumbs and 1/2 teaspoon garlic pepper. Fill each chop with 1/4 of mixture. Sprinkle both sides of chops lightly with remaining 1/2 teaspoon garlic pepper.
Melt butter in large nonstick skillet over medium-high heat. Add pork chops. Cook 3 minutes. Turn chops; add shallots. Cook 3 to 4 minutes longer to brown, stirring shallots occasionally.
Add cranberry sauce, remaining 1/4 cup cranberries, vinegar and remaining 1 tablespoon sage. Mix well. Heat until bubbly. Cover; reduce heat to medium-low. Simmer 4 to 6 minutes or until pork is no longer pink or until juices run clear (170°F for well-done). Remove chops to serving platter; cover to keep warm. Bring sauce in skillet to boiling. Cook and stir 1 minute or until thickened. Serve sauce over pork chops. Refrigerate leftovers.
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