Cook 4 stuffing pork chops in the crock pot until tender. Cook in 1 cup of cranberry juice, 2 bay leaves and 1 teaspoon of garlic powder. I cook them on high for approximately 2 hours, with lid on crock pot.

Remove from Crock pot, salt and pepper each side and brown, on both sides, in a hot skillet, coated with cooking spray or oil.

Fix Stuffing mix according to the directions on the box and then add 3/4 cup of Craisins and 1/2 cup of chopped pecans. Mix well.

Remove pork chops from frying pan. In a measuring cup or bowl, mix in 2 cups of cranberry juice, 4 teaspoons of cornstarch, 1 teaspoon of dried parsley and tarragon and mix unto well blended.

Pour into the skillet and bring to a boil and let it boil until it begins to thicken. Add 3/4 cup of Craisens and cook until thickened.

While the sauce is cooking you can stuff your pork chops with the stuffing mix.

After you get the chops stuffed place them in the sauce in the skillet. If you have extra stuffing, you can add it to your pan, as well.

Put the lid on your skillet and cook for at least 20 minutes so the flavors can blend well as they simmer together.