Finely chop cranberries, celery, onion and parsley.  Sauté in butter for a few minutes.  Combine with other ingredients.

Select 6 rib pork chops 1-1/2 inch thick.  (Have butcher cut a pocket through the lean part to the bone of each chop.)  Stuff the chops with the cranberry dressing; fasten with skewers or toothpicks.  Brown the chops quickly on each side in a hot skillet.  Add gravy (below).  Cover tightly.  Reduce heat and simmer slowly for 45-60 minutes until tender.  

Gravy: Mix 1 packet brown gravy mix with 1/2 cup boiling water, 1/4 cup cranberry sauce and 1/4 cup red wine.  

(This recipe also works nicely with a crock pot or other slow cooker.)