Butterfly the pork chops and set aside.
In a sauce pan, add a couple tablespoons of olive oil or butter.
Saute the onion and apple until softened.
Add the sage and garlic, cook another 2 minutes.
Add the spinach and cook until completely wilted.
Add the dried cranberries and season with salt & pepper.
Place about 1/4-1/3 cup stuffing into each pork chop. Fold over or roll each chop, enclosing the stuffing inside.
Season the outside of the chops with salt & pepper. Sear the chops in a hot skillet until golden brown on all sides. About 4 minutes per side.
Place chops into a preheated 400 oven for 20-30 minutes depending on the thickness of the chop.
Let pork rest 10 minutes before serving.