Stuffed Pork Chops with Cranberries

Stuffed Pork Chops with Cranberries


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


1 h servings 628 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • 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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  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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  1. 12 Ratings


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...

This is the best stuffed pork chop I have ever eaten. I have often searched for a pork chop recipe that would flavor the pork and this one does just that. A wonderful culinary experience. My ...

We loved this. I did not have pine nuts so I just omitted them but I did add a little goat cheese to the stuffing. I think it gave it a great flavor and was a good contrast to the sweet cranbe...

Unfortunately, we didn`t like this dish at all. I can`t believe I wasted time and good and not cheap ingredients making this. The chops were absolutely tasteless. The recipe makes too much cranb...

This was the best pork chop recipe ever. It will be hard to make another recipe after having this one. It was absolutely delicious. My whole family raved about it. Thank you!!!

These were delicious and easy! I used thick center cut pork chops. The needed to bake about 15 minutes before they were done. I will definitely make this one again.

A-MAZ-ING!!!This is my first time rating a recipe... and it's because this was so good. Would be a great holiday tradition meal, but good anytime. I had no pine nuts, so I substituted with cho...