Cranberry Stuffed Pork Chops
These cranberry stuffed pork chops are so good, you’ll add them to your regular rotation. They’re easy too.
Servings: 6
Calories: 483kcal
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