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Ingredients

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Directions

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  • 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.

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  • 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).

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  • 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.

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  • 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.

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  • In a small saucepan, heat remaining cranberry sauce; spoon over the prepared chops. Makes 6 servings.

Nutrition Facts

526 calories; 18 g total fat; 8 g saturated fat; 3 g polyunsaturated fat; 6 g monounsaturated fat; 115 mg cholesterol; 448 mg sodium. 543 mg potassium; 46 g carbohydrates; 2 g fiber; 22 g sugar; 41 g protein; 0 g trans fatty acid; 243 IU vitamin a; 0 mg vitamin c; 1 mg thiamin; 0 mg riboflavin; 10 mg niacin equivalents; 1 mg vitamin b6; 0 mcg folate; 1 mcg vitamin b12; 30 mg calcium; 2 mg iron;

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