Cranberry Stuffed Pork Chops

4 (1-inch thick) loin pork chops
1/2 c. whole berry cranberry sauce
1/2 tsp. crushed thyme
1/2 tsp. powdered sage
1 tsp. grated orange rind
2 T. minced parsley
4 T. dry bread crumbs, plain
1 thinly sliced scallion
1/2 tsp. salt
1 tsp. rosemary
Freshly ground black pepper

Lay the pork chops flat to make a 4-inch slit along the loin side of each chop to form a pocket.

In a bowl, combine all ingredients EXCEPT for the rosemary and pepper. Toss until well combined. Spoon into 'pockets', closing with skewers or tooth picks.

Rub both sides of the chops with the rosemary and pepper. Bake at 375� for 40 minutes. Brown under broiler 5 minutes on each side.