4 one inch thick pork chops - slit to make a pocket
1/3 cup plain dry breadcrumbs
1/3 cup chopped nuts-almonds, walnuts or pecans
1/4 cup chopped carrots
2 T chopped celery
2 T chopped scallions
1/2 cup grated smoked gouda
Salt and pepper to taste
1/3 cup whole cranberry sauce or lingonberry sauce

Preheat the convection oven to 350. Using the Trivection, please enter 375 because it will convert to 350 degrees when you select convection multi rack. Mix all the ingredients except the pork chops and sauce in a bowl. Stuff the mixture into the pork chops, closing the pocket with toothpicks. Preheat the boil pan while you sauté the chops in a little oil on the cooktop. Convection bake the chops at 350 degrees for 15 minutes then turn over, bake about 10 more minutes. Serve with a little heated sauce over each chop.