1 pound boneless pork loin chops (cubed)
5 red potatoes (scrubbed well and cut in cubes)
1 onion (diced)
4 cloves garlic (pressed)
1 tsp. Cracker Barrel Baked Potato Seasoning
2 tsp. sage
3-4 Tbsp. canola oil
2 cups water (divided)
1 can cream of celery soup
2 pkg. Stove Top stuffing mix
1 stick butter (melted)

Heat oil in a large skillet or wok. Add garlic and onions, stir. Add potatoes and sprinkle with baked potato seasoning. Cook until potatoes are starting to brown. Add pork and sprinkle with sage. Stir occasionally, adding water as needed to steam mixture. When pork is tender, add soup and enough water to make a gravy/sauce. Pour into a 9X13" baking dish. In a mixing bowl, combine stuffing mix, butter and enough water to make stuffing stick together. Top casserole with stuffing. Bake in a preheated 375°f oven about 20 minutes or until stuffing is browned. Yield: 6 servings.