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Cranberry-Stuffed Pork Chops

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Cranberry-Stuffed Pork Chops

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  • Makes: 6 servings
  • Prep 25 mins
  • Bake 40 mins to 50 mins

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Ingredients

  • 1 6 - ounce pork stuffing mix
  • 1 cup water
  • 1/4 cup butter or margarine, melted
  • 1 14 - 16 - ounce can whole cranberry sauce
  • 6 pork loin rib chops, cut 1-inch thick (about 3-3/4 pounds total)
  • 1 tablespoon vegetable oil

Directions

  1. In a medium bowl, combine dry stuffing mix, water and butter. Stir in 3/4 cup of the cranberry sauce. Set remaining cranberry sauce aside.
  2. Trim fat from chops. Make a pocket in each chop by cutting a horizontal slit from the fat side of the chop almost to the bone. Spoon 1/4 cup of the stuffing mixture into pocket of each chop. If necessary, secure with wooden toothpicks. Spread any remaining stuffing in a 13x9x2-inch baking dish (3-quart rectangular).
  3. In a 12-inch skillet, brown chops, half at a time, on both sides in hot oil. Arrange chops in the baking dish over stuffing, overlapping as needed.
  4. Bake, uncovered, in a 325 degree F oven for 40 to 50 minutes or until an instant-read thermometer inserted in chops registers 160 degree F (make sure to insert thermometer into meat portion, not stuffing, and make sure thermometer does not touch bone) and juices run clear. Before serving, remove wooden toothpicks and discard.
  5. In a small saucepan, heat remaining cranberry sauce; spoon over the prepared chops. Makes 6 servings.

Nutrition Facts

(Cranberry-Stuffed Pork Chops)

Servings Per Recipe 6, carb. (g) 46, Pyridoxine (Vit. B6) (mg) 1, pro. (g) 41, Niacin (mg) 10, cal. (kcal) 526, Cobalamin (Vit. B12) (µg) 1, Monosaturated fat (g) 6, iron (mg) 2, sat. fat (g) 8, chol. (mg) 115, sodium (mg) 448, Fat, total (g) 18, Potassium (mg) 543, calcium (mg) 30, sugar (g) 22, vit. A (IU) 243, Riboflavin (mg) 0, Thiamin (mg) 1, Polyunsaturated fat (g) 3, fiber (g) 2

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