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Home » Pork » Cranberry Stuffed Pork Chops

Cranberry Stuffed Pork Chops

December 20, 2017 by Judith Hannemann

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Whole cranberry sauce gives ordinary pork chops the kick they need.

These cranberry stuffed pork chops are so good, you’ll add them to your regular rotation. They’re easy too.

Cranberry Stuffed Pork Chops: Different But Delicious

I’ve always loved stuffed pork chops because it makes them less boring. Especially when they aren’t fancied up with sauces and other ingredients.

This time I wanted to try something a little different than just my standard soft-bread stuffing and again, just like it was with my Mushroom Asiago Chicken, the answer literally dropped on my foot.

There was some whole-berry cranberry sauce left over from Thanksgiving. It probably would have ended up in the back of the fridge and forgotten if it hadn’t fallen out onto my foot. I figured I try that because then I would use it up. Also since pork and poultry can use similar herbs, I figured cranberry sauce would taste as good with pork.

Whole cranberry sauce gives ordinary pork chops the kick they need.

Craisins?

I wouldn’t recommend using jellied cranberry sauce in this because it’d just melt. You need the whole-berry variety.

However, you could probably substitute Craisins for the whole-berry sauce. The dried cranberries certainly would add pretty nice texture. Mind you, I haven’t tried this, but I offer it as a pretty decent substitution.

Raisins might work as well, but you wouldn’t get the slight acidity you get with the cranberries. It’s the slight acidity that gives these chops their oomph.

Whole cranberry sauce gives ordinary pork chops the kick they need.

Is Baking Necessary?

This question could be up for debate. The chops would likely cook enough with the browning process. However, the oven offers at least a couple of pros.

I know nowadays they say that pork is OK to eat if there’s pink in it and I don’t dispute experts. I, however, just cannot eat it that way. Even though rare pork might be safe to eat, it’s not as tender rare as it is well done. It’s a weird meat for that reason alone. So if you’re like me and just can’t do any pink, then the oven is necessary to completely cook.

The baking also crisps up the exposed stuffing and toasts it slightly. That’s great flavor there!

Lastly, make sure you use an oven-proof skillet. I use cast iron which is the best choice!

The Recipe

 

Whole cranberry sauce gives ordinary pork chops the kick they need.
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Cranberry Stuffed Pork Chops

These cranberry stuffed pork chops are so good, you’ll add them to your regular rotation. They’re easy too.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main, Main Course
Cuisine: American
Keyword: cranberries, pork chop recipe, stuffed pork chops
Servings: 6
Calories: 483kcal
Author: Judith Hannemann

Ingredients

  • 6 boneless center-cut loin pork chops at least 1-inch thick
  • 2 tbs olive oil

Stuffing:

  • 2 cups fresh soft breadcrumbs see NOTES
  • 1 small onion finely chopped
  • 2 tbs chopped fresh parsley OR 1 tbsp dehydrated parsley
  • 4 tbs (2 oz) butter
  • 1-2 tsp poultry seasoning
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 3/4 cup whole berry cranberry sauce

Instructions

  • Preheat oven to 350℉
  • Cut a deep pocket in each chop.
  • Mix the breadcrumbs, parsley, poultry seasoning, salt and pepper in a medium bowl.
  • Melt the butter in a large heavy ovenproof skillet and saute the onion until they begin to get soft; about 3-5 minutes.
  • Add the entire contents of the skillet (onions & butter) to the breadcrumb mixture. Toss until all the bread is coated with butter; stir in the cranberry sauce.
  • Stuff each chop with the stuffing (you may not use all the stuffing, but it can be frozen for future use). Secure pocket opening with toothpicks if desired.
  • Heat the olive oil in the same skillet used for the onions.
  • Brown chops well on each side, about 5 minutes each side.
  • Place the skillet with the chops in preheated oven. Bake for 20-30 minutes.

Notes

I use plain white bread--just tear it up and pulse a few times in a food processor. About 4 slices should yield approximately 2 cups of crumbs.

Nutrition

Serving: 1g | Calories: 483kcal | Carbohydrates: 42g | Protein: 35g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 109mg | Sodium: 602mg | Potassium: 632mg | Fiber: 2g | Sugar: 16g | Vitamin A: 360IU | Vitamin C: 3.7mg | Calcium: 83mg | Iron: 2.7mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!
Whole cranberry sauce gives ordinary pork chops the kick they need.
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Filed Under: Everyday Meals, Pork Tagged With: cranberry sauce, pork, stuffing, Thanksgiving

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Comments

  1. Hofterzielbeek says

    December 26, 2017 at 11:29 am

    This Cranberry stuffed pork chops looks delicious. I will definitely try this recipe soon. Thanks for sharing. 🙂

  2. Sheila says

    January 5, 2018 at 5:44 pm

    This is so delicious. I would have to agree that this should be part of our regular rotation since it is now officially one of our family’s favorites. I have also taken note of the jellied cranberry sauce. Thank you for sharing this recipe.

    • Judith Hanneman says

      January 5, 2018 at 8:31 pm

      I am so glad you enjoyed this!! I just couldn’t bear throwing away that leftover cranberry sauce LOL!

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