• Cut a pocket in each chop by cutting from fat side almost to bone; set aside.

  • In a 4- to 6-quart pressure cooker, crumble pork sausage. Cook and stir over medium heat until browned; drain in a colander. In a medium bowl, combine the pork sausage, stuffing mix, dried cranberries, applesauce, salt and pepper. Spoon one-fourth of the stuffing into each chop. Secure pockets with wooden picks.

  • Heat oil in the pressure cooker over medium heat; brown chops, 1/2 at a time, for 2 minutes per side. Arrange all chops in the pressure cooker. In a small bowl, whisk together the salad dressing, pumpkin butter and chicken stock; pour over chops.

  • Lock lid in place. Place pressure regulator on vent pipe. Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook 9 minutes.

  • Quick release the pressure. Carefully remove lid. Transfer chops to a serving platter. Bring liquid in cooker to boiling. Reduce heat and simmer, uncovered, for 3 to 5 minutes to desired consistency, stirring occasionally.

  • Serve chops with pumpkin gravy; sprinkle with pumpkin seeds, if desired.

Oven Method:

Prepare chops as above, except cook sausage in a large oven-going skillet and brown chops in skillet. Add salad dressing-pumpkin butter mixture. Cover and bake in a 350° oven for 35 minutes. Remove lid. Bake 10 minutes more or until chops are cooked through (145°F to 160°F). Transfer chops to a serving platter; lightly tent with foil. Carefully return skillet to stove top. Boil gently, uncovered, for 3 to 5 minutes to desired consistency. Serve as above.

Nutrition Facts

1051 calories; 55 g total fat; 237 mg cholesterol; 2110 mg sodium. 66 g carbohydrates; 70 g protein;