Prep pork chops: cut a deep slit into each pork chop on one edge. Make a large pocket. Rub dried steak seasoning on both sides of all pork chops. Place on a plate and set aside.
Melt 2 Tbsp. of butter in large skillet over medium-high heat. Sauté onion and celery for approximately 5 minutes, until onions browned and celery softened.
Remove from heat. In a medium bowl, mix onion and celery mixture, breadcrumbs, cranberries, parsley, salt, and sage. Add water slowly and mix until mixture is moistened and slightly sticky. (All of the water might not be needed).
In same skillet as used earlier, melt remaining 2 Tbsp. of butter over medium heat. Cook each pork chop for 2-3 minutes per side, until browned. Remove from heat.
Grease an oven-safe dish. Place pork chops in dish. With a spoon, stuff the pocket of each pork chop with already prepped stuffing. Stuff to overflowing.
Cover with foil and bake for 50 minutes or until internal temperature is 160°.