Cranberry Sage Pork Chops - cooking recipe

Ingredients

4 boneless pork chops (thick cut)
3 tablespoons chopped fresh sage leaves, divided
1/2 cup dried cranberries, divided
2 tablespoons breadcrumbs
1 teaspoon garlic pepper seasoning, divided
salt (to taste)
2 tablespoons butter or 2 tablespoons margarine
2 medium shallots, sliced
1/2 cup whole berry cranberry sauce
1 tablespoon white wine or 1 tablespoon cider vinegar

Preparation

Cut a pocket lengthwise from one side of each chop, careful not to cut all the way through.
In a small bowl, mix 2 T. of the sage, 1/4 cup of the cranberries, all the breadcrumbs, and 1/2 t. garlic pepper.
Fill each chop with part of the mixture. Sprinkle both sides of the pork chops with the remaining garlic pepper. Sprinkle each side with salt (if desired).
Put butter or margarine in large non-stick skillet over medium-high heat and add pork chops.
Cook chops 3 minutes. Add shallots. Cook 3-4 minutes longer to brown, stirring shallots occasionally.
Add cranberry sauce, remaining 1/4 cup cranberries, vinegar and remaining sage. Mix well. Heat until bubbly. Cover, reduce heat. Simmer 4-6 minutes or until pork is no longer pink and juices run clear. Remove chops from skillet. Keep warm. Bring sauce to a boil. Cook and stir 1 minute or until thickened. Serve sauce over pork chops.