BBQ Porkchops and Cheesy Stuffing Cups

BBQ Porkchops:
3 bone-in porkchops (make sure to get bone-in; way more flavorful and soaks in all the juices)
2 tsp. vegetable oil
1 cup BBQ sauce (I use Sweet Baby Rays Honey BBQ- sweet and tangy)
1 tsp. soy sauce (I use Kikkoman less sodium)
1 tsp. garlic (I use the refrigerated kind in a can)

Cook chops in hot oil on medium-high heat for 5 minutes (flipping to make sure each side is cooked)
Pour soy sauce, garlic, and BBQ sauce over chops; cover skillet and then cook on low heat until sauce is heathed through
Serve and enjoy!!


Cheesy Stuffing Cups:
1/2 stick butter (I use margarine)
3/4 cup chopped celery
1 1/2 cups water
1 package Stove-Top for Chicken
1/3 cup dried cranberries
1 1/2 cups shredded sharp cheddar cheese
1 egg (beaten)

Preheat oven to 350
Melt butter in large skillet and add celery; stir and let cook for 5 minutes until crisp
Stir in water and bring to boil before removing from heat
Stir in Stove-Top mix, cranberries, egg and 1 cup cheese – then mix together
Spoon into greased muffin cups and sprinkle with remaining 1/2 cup of cheese
Bake for 8 to 10 minutes or until stuffing cups are heated through/cheese is melted

My Finished Dinner (FYI- it was even better the next day for lunch!)