STUFFED PORK CHOPS

6 oz Dried Cranberries, divided

2 cups water

1 1/2 sticks butter, divided

4 Shallots, diced, divided

Salt & Pepper

4 oz Pecans, rough chop

8 oz cooked Spinach, squeezed

2 TBS flavored Vinegar

8 Pork Chops, cut for stuffing

1 can Chicken Broth

Soak Cranberries in water until soft and plump. Drain, and chop; saving liquid. Reserve 2 oz of the cranberries for the sauce. Melt 1 cube of the butter in heavy skillet. Sauté 2 of the chopped shallots, for 3 minutes. Add Pecans, sautéing 2 minutes. Add Cranberries, sautéing another 2 minutes. Add drained Spinach making sure all ingredients are mixed well. Put on a plate (with the melted butter that is left). Refrigerate until cold and butter is solid.

Stuff each pork chop with equal amounts of stuffing. Secure cut edge. Salt and pepper. Fry or broil until done. The metal thing you buy to tress a turkey work well to secure the edge.

Mix the reserved liquid with the 2 oz of cranberries and the other 2 shallots in a 1 qt pan. Add the flavored vinegar. Cook on medium heat until mixture is reduced to about 3 tablespoons.

Deglaze cooking skillet or broiler pan with the chicken broth. Cook to reduce some stirring constantly. Remove from heat. Add above 3 tablespoons mixture. Cut the remaining ½ stick of butter into cubes and add one at a time, stirring constantly, until all is smooth. Don't let the butter just melt. Drizzle on cooked pork chops.

These are not very complicated, just sounds that way; but are really good. I sort of made them up from another recipe for pork.