Pork Chops W Apple Cranberry Stuffing
Elevate dinner with these succulent Pork Chops with Apple Cranberry Stuffing, a perfect blend of savory and sweet flavors that will delight your taste buds. Juicy bone-in pork chops are stuffed with a flavorful medley of tart dried cranberries, sweet diced apple, aromatic thyme, and golden breadcrumbs, creating a moist and irresistible stuffing. Pan-seared to golden perfection and baked until tender, this dish is as beautiful as it is delicious. Ideal for cozy weeknight dinners or impressive holiday gatherings, these stuffed pork chops pair wonderfully with roasted vegetables or creamy mashed potatoes. Ready in just an hour, this recipe combines simple techniques with gourmet results.
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Recipe Information
Ingredients
- 4 pieces Bone-in pork chops
- 3 tablespoons Butter
- 2 tablespoons Olive oil
- 1 medium Apple, finely diced
- 1 cup Dried cranberries
- 1 small Onion, finely chopped
- 2 cloves Garlic, minced
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Dried thyme
- 1 cup Breadcrumbs
- 0.5 cup Chicken broth
- 1 teaspoon Salt
- 1 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Using a sharp knife, carefully cut a pocket into the side of each pork chop. Be careful not to cut all the way through.
In a large skillet, melt 2 tablespoons of butter with 1 tablespoon of olive oil over medium heat.
Add the onion and garlic to the skillet and sauté until softened, about 3-4 minutes.
Stir in the diced apple, dried cranberries, parsley, thyme, salt, and pepper. Cook for another 2-3 minutes until the apples start to soften.
Add the breadcrumbs and chicken broth to the skillet. Stir everything together until the mixture is moist but not soggy. Remove from heat and let cool slightly.
Stuff each pork chop pocket with the apple cranberry mixture. Use toothpicks to secure the openings if necessary.
Heat the remaining 1 tablespoon of butter and 1 tablespoon of olive oil in the same skillet over medium-high heat.
Sear the stuffed pork chops on both sides until golden brown, about 2-3 minutes per side.
Transfer the seared pork chops to a baking dish. Cover with foil and bake in the preheated oven for 25-30 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
Remove the pork chops from the oven and let them rest for 5 minutes before serving.
Serve warm, garnished with extra parsley if desired.
Nutrition Facts
Calories |
3440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.8 g | 232% | |
| Saturated Fat | 64.7 g | 324% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 643 mg | 214% | |
| Sodium | 5082 mg | 221% | |
| Total Carbohydrate | 229.6 g | 83% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 125.4 g | ||
| Protein | 211.3 g | 423% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 243 mg | 19% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 3152 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
