Step 1

Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add the celery and scallions and cook until slightly softened, 2 minutes.

Step 2

Add the cranberries and sage and cook 2 minutes.

Step 3

Add the bread and cook, stirring occasionally, 2 minutes.

Step 4

Add 1/2 cup chicken broth and the parsley and stir until the broth is absorbed, 1 minute. Season with salt and pepper; transfer to a bowl.

Step 5

Wipe out the skillet.

Step 6

Holding a knife parallel to the cutting board, cut a deep 2-inch-wide pocket into the side of each pork chop. Season the chops on both sides with salt and pepper and fill the pockets evenly with the stuffing.

Step 7

Melt 1 tablespoon butter in the skillet over medium-high heat. Add the chops and cook until golden brown, 2 minutes per side.

Step 8

Add 1/2 cup chicken broth; reduce the heat to medium low. Cover and cook until the chops are cooked through, about 5 more minutes. Transfer to plates.

Step 9

Add the remaining 3/4 cup broth and the cream to the skillet and increase the heat to medium high. Simmer, stirring, until slightly thickened, about 2 minutes.

Step 10

Stir in the remaining 1 tablespoon butter. Season with salt and pepper.

Step 11

Pour over the chops and serve.