These stuffed pork chops taste like Thanksgiving, with cornbread stuffing, savory spices, and tart cranberries.

Despite the fact that its pork, the herbs combined with cranberries and stuffing give a real holiday vibe.

Another reason this is so great for a weeknight?

Southern Living Cornbread and Cranberry Stuffed Pork Chops in the pan ready to serve

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Because the pork cooks quickly, it stays moist and tender.

Melt butter in a large cast-iron skillet over medium heat.

Add shallot and celery to pan; cook until crisp-tender, 3 to 4 minutes.

Southern Living Cornbread and Cranberry Stuffed Pork Chops

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Add more chicken stock, 1 teaspoon at a time, if mixture is too dry.

Divide stuffing mixture evenly among pork chops, stuffing into each pocket.

Combine salt, pepper, garlic powder, and sage; sprinkle evenly over both sides of pork chops.

Southern Living Cornbread and Cranberry Stuffed Pork Chops cooking the shallot and celery

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Brown pork chops, then bake:

Wipe out any solid bits from the skillet.

Heat oil in pan over medium-high.

Add pork chops to pan; cook until well browned, 3 to 4 minutes per side.

Southern Living Cornbread and Cranberry Stuffed Pork Chops mixing the cornbread mixture

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Place pan in oven.

Bake at 400F until pork reaches 145F in the center, 10 to 12 minutes.

Southern Living Cornbread and Cranberry Stuffed Pork Chops prepping the pork chops for stuffing

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Southern Living Cornbread and Cranberry Stuffed Pork Chops stuffing the cornbread mixture into the pork chops

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Southern Living Cornbread and Cranberry Stuffed Pork Chops seasoning the pork chops

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Southern Living Cornbread and Cranberry Stuffed Pork Chops

Credit:Caitlin Bensel; Food Stylist: Torie Cox