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Apple Cranberry Stuffed Pork Chops

Apple Cranberry Stuffed Pork Chops

Name: Apple Cranberry Stuffed Pork Chops
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 5 servings
Ingredients: 2 tablespoons butter; ⅛ yellow onion, minced; 1 Granny Smith apple - peeled, cored and diced; 2 stalks celery ribs, finely chopped; ¼ cup dried cranberries; 1 teaspoon kosher salt; 5 (1 inch thick) boneless pork chops; 1 cup apple juice; 1 tablespoon cornstarch; 2 tablespoons brown sugar; 1 teaspoon freshly ground black pepper

Rating: 4.54 stars

108 Ratings
81 Reviews
8 Photos

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.

By JNODWELL

Gallery

Recipe Summary

prep:

45 mins

cook:

45 mins

total:

1 hr 30 mins

Servings:

Yield:

5 servings

Nutrition Info

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

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Step 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.
Step 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.
Step 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.
Step 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.

Nutrition Facts

Per Serving:

314 calories; protein 22.8g; carbohydrates 22g; fat 15g; cholesterol 72.8mg; sodium 467.2mg. Full Nutrition

Reviews (81)

Most helpful positive review

FlyingFoodie

12/03/2007

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! Read More

Helpful

(28)

Most helpful critical review

A. H. Miller

03/20/2008

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

Helpful

(32)

108 Ratings

5 star values: 72
4 star values: 23
3 star values: 12
2 star values: 1
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

A. H. Miller

03/20/2008

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

Helpful

(32)

FlyingFoodie

12/03/2007

Helpful

(28)

Kansas555

09/22/2008

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! Read More

Helpful

(25)

Kirthana

07/21/2008

I made this for a dinner party and it turned out phenomenal. I had leftover stuffing so I mixed it in with the glaze so it cooked up as the glaze reduced. Got rave reviews Read More

Helpful

(16)

kate

02/08/2010

I dusted the chops with sage, thyme, salt and pepper. I bought butterflied pork chops so I put the stuffing on the top. I fried in olive oil for only 45 sec. each side and baked for 30 min. The pork was moist and tender enough to cut with a fork. Loved the flavors. Read More

Helpful

(15)

Debbie

02/06/2008

This was great! I added about a cup of fresh breadcrumbs and stuffed a pork tenderloin. Seared the tenderloin in a cast iron pan then trasferred to a 350 degree oven for an hour. My husband and I loved it! Read More

Helpful

(12)

TIFFMIGI

10/22/2007

This recipe was amazing! My boyfriend and I prepared it last night and it was the best meal we have ever made together. The apple and cranberry blended well to give the pork an excellent taste. Plus it was fairly easy to prepare. I will definitely make this dish again! Read More

Helpful

(9)

Barb

11/29/2010

I followed this recipe with the exception of browning the meat and then stuffing and adding 1/4 cup of parmassion cheese to the stuffing. The sauce was great. I'll make it again! Read More

Helpful

(8)

Betsy

09/21/2010

YUMMY!!! My Daughter and I loved this. I used pork tenderloin which I cut into thick porkchops. Next time I will cut the brown sugar to 1 TBSP it was a little to sweet. Will make again!! Read More

Helpful

(6)

More Reviews

Back to Apple Cranberry Stuffed Pork Chops

All Reviews for Apple Cranberry Stuffed Pork Chops

- of Reviews

Apple Cranberry Stuffed Pork Chops

Servings Per Recipe: 5
Calories: 313.9

% Daily Value *

protein: 46 %

carbohydrates: 7 %

dietary fiber: 5 %

sugars:

fat: 23 %

saturated fat: 34 %

cholesterol: 24 %

vitamin a iu: 5 %

niacin equivalents: 65 %

vitamin b6: 19 %

vitamin c: 5 %

folate: 2 %

calcium: 4 %

iron: 7 %

magnesium: 8 %

potassium: 13 %

sodium: 19 %

thiamin: 47 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Apple Cranberry Stuffed Pork Chops

1 of 81

All Reviews

A. H. Miller

03/20/2008

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

Helpful

(32)

FlyingFoodie

12/03/2007

Helpful

(28)

Kansas555

09/22/2008

Helpful

(25)

Kirthana

07/21/2008

I made this for a dinner party and it turned out phenomenal. I had leftover stuffing so I mixed it in with the glaze so it cooked up as the glaze reduced. Got rave reviews

Helpful

(16)

kate

02/08/2010

Helpful

(15)

Debbie

02/06/2008

Helpful

(12)

TIFFMIGI

10/22/2007

Helpful

(9)

Barb

11/29/2010

I followed this recipe with the exception of browning the meat and then stuffing and adding 1/4 cup of parmassion cheese to the stuffing. The sauce was great. I'll make it again!

Helpful

(8)

Betsy

09/21/2010

YUMMY!!! My Daughter and I loved this. I used pork tenderloin which I cut into thick porkchops. Next time I will cut the brown sugar to 1 TBSP it was a little to sweet. Will make again!!

Helpful

(6)