Stuffed Pork Chops with Cranberries

Stuffed Pork Chops with Cranberries

12
POPS OHIO 1

"Pork chops, baked or grilled, stuffed with cranberries and pine nuts, served with cranberry sauce."

Ingredients

1 h {{adjustedServings}} servings 628 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 628 kcal
  • 31%
  • Fat:
  • 23.7 g
  • 36%
  • Carbs:
  • 40.3g
  • 13%
  • Protein:
  • 57.6 g
  • 115%
  • Cholesterol:
  • 147 mg
  • 49%
  • Sodium:
  • 1154 mg
  • 46%

Based on a 2,000 calorie diet

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Directions

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  1. To prepare the cranberry filling: Soak 1 cup dried cranberries in the boiling water for 20 minutes. Drain the cranberries, reserving 1/4 cup of the water. Place the cranberries, reserved water, 2 tablespoons pine nuts, cinnamon, cloves, and 1 tablespoon brown sugar in a food processor. Process until finely chopped; set aside.
  2. Bring the chicken stock to a boil over high heat. Reduce heat to medium, and simmer until the chicken stock has reduced to half its original volume, about 15 minutes. Add the white wine, red wine, cranberry juice, and 1 tablespoon of brown sugar. Continue cooking until the sauce has reduced by half again, about 10 minutes. Keep warm.
  3. Preheat an oven to 400 degrees F (200 degrees C).
  4. Cut a pocket into the side of each pork chop, about 3/4 of the way through. Stuff each pork chop with the dried cranberry mixture, then season on all sides with salt and pepper to taste. Heat the olive oil in a large, ovenproof skillet over medium-high heat until it begins to smoke. Cook the pork chops on one side until golden brown, 3 to 4 minutes. Turn the pork chops over, and cook another few minutes until browned on the other side too.
  5. Pour 1 cup of the sauce into the skillet and bring to a simmer. Place the skillet in the preheated oven, and bake until the pork is no longer pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
  6. To serve, place each pork chop onto a warmed dinner plate, and spoon the sauce from the skillet over top. Sprinkle the pork chops with 2 tablespoons dried cranberries and 2 tablespoons toasted pine nuts for decoration. Serve with the remaining cranberry sauce.
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Reviews

12
  1. 12 Ratings

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Ok. I made this wonderful dish without the sauce. I made the filling (cranberries, boiling water, cinnamon, cloves, brown sugar--I omitted pine nuts), and I'll tell you, in my personal opinion, ...

Very time consuming recipe, but well worth it! I also only made two pork chops, but that worked out nicely because we enjoyed having more of the cranberry filling to put on top of the chops. I m...

This meal was simple, experimental and exceptionally tastey! I used sage instead of cloves and that mixed perfectly with the flavor of the cranberry. It was lightly sweet, unlike the normal cran...