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Apple Cranberry Stuffed Pork Chops

Apple Cranberry Stuffed Pork Chops

  • Prep

    45 m
  • Cook

    45 m
  • Ready In

    1 h 30 m
JNODWELL

JNODWELL

These savory pork chops are stuffed with a sumptuous apple-cranberry mixture and served with an apple reduction glaze. They are excellent served with rosemary potatoes and tender whole green beans.

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Original recipe yields 5 servings

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Nutrition

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  • Calories:
  • 314 kcal
  • 16%
  • Fat:
  • 15 g
  • 23%
  • Carbs:
  • 22g
  • 7%
  • Protein:
  • 22.8 g
  • 46%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 467 mg
  • 19%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a Dutch oven, melt 1 tablespoon butter over medium heat. Cook onion in butter until the onions are very soft and begin to brown. Remove from heat. Stir in apple, celery, and dried cranberries. Season with salt.
  3. Lay each chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, leaving three sides intact. Stuff each chop with apple-cranberry mixture.
  4. Melt remaining butter in the Dutch oven over medium heat. Pan-fry chops in butter for two minutes on each side. Cover, and bake in preheated oven for 45 minutes.
  5. Transfer chops from pan to a plate, and cover with foil. Place the Dutch oven back on the stovetop over medium heat. In a small bowl or measuring cup, stir together apple juice, cornstarch, and brown sugar; pour into Dutch oven. Reduce liquid volume by half, stirring frequently. Season to taste with black pepper. Serve this apple glaze over pork chops.
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Reviews

A. H. Miller
30

A. H. Miller

3/20/2008

What did I do wrong? The stuffing was good, but my chops were tough.

FlyingFoodie
27

FlyingFoodie

12/3/2007

We don't usually prefer pork chops-but we do now! These were incredibly simple and fantastic. I almost doubled the filling for 6 chops and it was perfect. We also seasoned the chops with a little poultry seasoning before browning and used apple cider for the sauce because that is all we had. Even my picky 5 year old that barely eats meat had 3 servings. Thanks for the great recipe!

Kansas555
21

Kansas555

9/22/2008

Unfortunatly my grocery store had some SAD looking porkchops, so I purchased a plain (not pre-seasoned) pork tenderloin, cut it open, pounded it (almost) flat, filled it with the exact recipe as above, tied it closed with twine and toothpicks and cooked it for the amount of time as above. Very good, my husband loved it and he is picky!

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