It went very well with the pork chops due to the cinnamon, cranberries, and walnuts. Everything seemed to compliment everything else very well!
So because I only had thin cut pork chops on hand, that is why I rolled them and secured with a tooth pick rather than doing it my normal way. Usually I have thick cut boneless chops and what I will do is butterfly the chop, stuff with a heaping spoon full of stuffing, then tie it with butchers twine. I recommend the thicker chops but my thin chops came out just as well.
Boneless Pork Chops
Stuffing (cranberry walnut stuffing I used for this recipe https://sarahb413.wordpress.com/2012/11/27/cranberry-walnut-stuffing/)
Toothpicks (or butchers twine if thick chops)
Rinse and pat the pork chops dry.
Take a baking sheet and lay out your pork chops and sprinkle with a dash of cinnamon each.
Spoon some stuffing on top and roll them up securing with a tooth pick.
Bake in a preheated oven at 350 for about 15 minutes or until pork chops are cooked throughly.