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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 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main, Main Course
Cuisine: American
Keyword: cranberries, pork chop recipe, stuffed pork chops
Servings: 6
Calories: 483kcal


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


  • 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


  • 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.


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.


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