Pork Chops with Harvest Stuffing x1

• 8 boneless pork loin chops, ¾ inch thick (about 6 ounces each)
• 1 cup celery, chopped
• ¾ cup onion, chopped
• ¼ cup fresh parsley, snipped
• 1 package (16 oz) corn bread stuffing mix
• 2-2 ¼ cups water
• 1 cup dried cranberries
• ¼ cup butter or margarine, melted
• 1 tsp dried thyme leaves
• 1 tsp salt
• ¼ tsp ground black pepper
• 1 tbsp veg oil, divided
• ½ cup orange marmalade
Cooking Day:
1) Trip excess fat from pork chops. For each chop, insert tip of knife in center of one long side and cut a small pocket.
2) In large bowl mix celery, onion, parsley, stuffing mix, water, cranberries and butter; mix lightly.
3) Place one rounded scoop of stuffing in pocket of each chop. Close pockets with woken picks places crisscross over openings. Rub both sides of chops with combined seasonings. Freeze. Freeze extra stuffing in separate bag.
Serving Day: Spoon remaining stuffing into baking pan. Heat skillet over medium-high heat. Add half of oil and 4 chops. Brown chops 1-2 minutes on each side. Remove to baking pan. Repeat with remaining oil and chops. Arrange chops over stuffing. Cover with lid and bake 40 min.
Microwave marmalade on high 30 seconds. Spoon marmalade over chops. Continue baking uncovered 10-15 minutes or until thermometer inserted into thickest part of chops registers 160 degrees. Remove picks.