Stuffed Porkchops

• Pork chops. The number will depend on your family. I used 3. Also, you can use bone-in or boneless, it's really up to you.
• 1 package of stuffing, any flavor, any brand
• 1 cup apple juice (if you don't have any, don't sweat it; just use water or broth instead)
• a handful of dried apples and cranberries (we have a mix from Sam's Club; again, don't sweat it if you don't have it--try dicing an apple and adding some craisins if you have them; no craisins? no problem!)

1. Preheat oven to 375. Prepare stuffing according to package instructions, substituting the apple juice for 1 cup of the water called for. Add fruit to the stuffing (if using).

2. Stuff the pork chops: Slice pockets into the pork chops toward, but not quite reaching, the bone. If using boneless, stop slicing before you reach the edge of the chop. The goal here is to create a pocket for the stuffing to go into.

3. Stuff about 1/4 cup of stuffing into each chop. Secure with a toothpick. Layer remaining stuffing in bottom of a cooking dish (size will depend on how much stuffing you have leftover).

4. Heat a skillet over med-high heat and sear each side of each chop for about 2 minutes.

5. Bake at 375 for 30-40 minutes or until chops are thoroughly cooked.