Savory Stuffed Pork Chops with a Tangy Twist

Preheat the oven to 350 degrees F (175 degrees C).

In a Dutch oven, melt 1 tablespoon butter over medium heat. Add onion and cook until very soft and beginning to brown. Remove from the heat. Stir in apple, celery, and dried cranberries. Season with salt.

Lay each chop flat on cutting board. With a sharp knife held parallel to the board, cut a pocket in each chop, leaving three sides intact. Stuff each chop with apple-cranberry mixture.

Melt remaining 1 tablespoon butter in the Dutch oven over medium heat. Pan-fry chops in butter for 2 minutes on each side. Remove from the heat.

Cover the Dutch oven and place into the preheated oven. Bake for 45 minutes.

Transfer chops from the Dutch oven to a plate and cover with foil. Return the Dutch to the stovetop over medium heat. In a small bowl or measuring cup, stir together apple juice, cornstarch, and brown sugar; pour into the Dutch oven. Cook, stirring frequently, until liquid is reduced by half. Season to taste with black pepper. Serve apple glaze over pork chops.