Are you searching for the perfect, show-stopping main course for your next holiday dinner or special occasion? A dish that is so elegant, so packed with incredible festive flavor, and so deeply satisfying, it will have your guests absolutely raving? These amazing, from-scratch Cranberry-Stuffed Pork Chops are that perfect meal. Imagine a thick-cut, perfectly seared pork chop, with a juicy, tender interior and a savory-sweet, incredible cranberry and sage stuffing, all smothered in a luscious, creamy pan sauce.
This isn’t just another pork chop recipe; it’s your definitive guide to an impressive, yet surprisingly easy, centerpiece. We’ll show you the simple but crucial secrets to a moist, flavorful stuffing, the foolproof method for cooking a thick-cut pork chop so it’s never dry, and how to create a restaurant-quality pan sauce in minutes. This is the kind of soul-warming, celebratory meal that memories are made of.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Holiday-Worthy Main Course
What makes these Cranberry-Stuffed Pork Chops so spectacularly delicious is their incredible, multi-layered flavor and the classic, sophisticated cooking technique. The star of the show is a from-scratch, stovetop cranberry and sage bread stuffing. This savory, sweet, and herbaceous filling is tucked inside a pocket of a thick-cut, bone-in pork chop. The chops are then seared to a beautiful golden brown and gently simmered in the same skillet to cook them through to tender, juicy perfection. The final, brilliant touch is a quick and easy pan sauce, made by deglazing the skillet with chicken broth and enriching it with a splash of heavy cream.
| Metric | Time / Level |
| Total Time | 40 minutes |
| Active Prep Time | 25 minutes |
| Difficulty Level | Intermediate |
| Servings | 4 |
The Essential Ingredients for This Festive Dish
This iconic dish uses a handful of fresh, high-quality ingredients to create its signature comforting and savory flavor.
- The Pork Chops (Thick-Cut & Bone-in!):
- For the absolute best, juiciest, and most impressive result, it is essential to use thick-cut (about 1- to 1 1/2-inch thick), bone-in, center-cut loin chops. A thick chop is necessary to create a generous pocket for the stuffing, and the bone is a fantastic insulator that adds flavor and helps to protect the meat from the heat, which is a key secret to preventing it from drying out.
- The Festive Cranberry and Sage Stuffing:
- The Bread: The recipe calls for potato bread, which is a fantastic choice. Its soft, slightly sweet, and sturdy texture is perfect for a moist and tender stuffing.
- The Flavors: This is a classic and unbeatable holiday flavor combination! The sweet-tart flavor of dried cranberries and the warm, earthy, and aromatic flavor of fresh sage are the heart and soul of the stuffing.
- The Creamy Pan Sauce:
- The Flavor Base: The secret to an incredible pan sauce is to build it in the same pan you used to sear the pork. This allows you to scrape up and incorporate all those delicious, caramelized brown bits (the fond), which are pure, concentrated flavor.
- The Richness: A simple but elegant combination of savory chicken broth and luscious heavy cream creates a perfectly rich and velvety sauce. A final swirl of butter at the very end gives it a beautiful, glossy shine.
Step-by-Step to Perfect Stuffed Pork Chops
This elegant meal comes together in one skillet and just a few simple stages.
Step 1: Make the Cranberry and Sage Stuffing
Step 1: In a large nonstick skillet, melt 1 tablespoon of the butter over medium heat. Add the 2 finely diced celery stalks and the 3/4 cup of chopped scallions. Cook for about 2 minutes, until the vegetables have slightly softened.
Step 2: Add the 3/4 cup of dried cranberries and the 2 teaspoons of chopped fresh sage to the skillet and cook for 2 more minutes.
Step 3: Add the 2 1/2 cups of cubed potato bread and cook, stirring occasionally, for 2 minutes.
Step 4: Add the 1/2 cup of chicken broth and the 2 tablespoons of chopped fresh parsley. Stir until the broth has been completely absorbed by the bread, which will take about 1 minute.
Step 5: Season the stuffing with salt and pepper to your taste. Transfer the finished stuffing to a bowl and wipe out the skillet.
Part 2: How to Stuff the Pork Chops
Holding a sharp paring knife parallel to your cutting board, carefully cut a deep, 2-inch-wide pocket into the side of each of your thick pork chops, starting from the fatty side and cutting toward the bone.
Season the pork chops generously on all sides with salt and pepper.
Carefully fill the pocket of each pork chop evenly with the prepared stuffing.
Part 3: Sear, Simmer, and Make the Pan Sauce
Step 1: In the same large skillet, melt 1 tablespoon of the butter over medium-high heat. Carefully add the stuffed pork chops to the hot skillet. Cook for about 2 minutes per side, until they have a beautiful, deep golden-brown crust. Step 2: Add 1/2 cup of the chicken broth to the skillet. Reduce the heat to medium-low, cover the skillet, and let the pork chops cook for about 5 more minutes, until they are cooked through. Pro Tip: The only 100% foolproof way to guarantee a juicy, perfectly cooked pork chop is to use an instant-read thermometer. Pork is perfectly and safely cooked when the internal temperature in the thickest part of the chop registers 145°F (63°C). Step 3: Transfer the cooked pork chops to your serving plates and let them rest. Step 4: Add the remaining 3/4 cup of broth and the 3 tablespoons of heavy cream to the skillet. Increase the heat to medium-high and let the sauce simmer, stirring and scraping up any browned bits, for about 2 minutes, until it has thickened slightly. Step 5: Stir in the remaining 1 tablespoon of butter until it has melted. Season the sauce with salt and pepper. Pour the hot, creamy pan sauce over the pork chops and serve immediately.
Juicy Cranberry-Stuffed Pork Chops
A comforting one-pan meal featuring bone-in pork chops filled with a savory cranberry and sage bread stuffing. The stuffing is made by sautéing celery, scallions, dried cranberries, and sage, then tossing the mixture with potato bread cubes and chicken broth. A deep pocket is cut into each pork chop and filled with the stuffing. The chops are then pan-seared until golden brown and simmered in chicken broth until cooked through. A quick and creamy pan sauce is made from the pan drippings to serve over the top.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sautéing, Braising
- Cuisine: American
Ingredients
- 3 tablespoons unsalted butter
- 2 stalks celery, finely diced
- 3/4 cup chopped scallions
- 3/4 cup dried cranberries
- 2 teaspoons chopped fresh sage
- 4 slices potato bread, cubed (about 2 1/2 cups)
- 1 3/4 cups low-sodium chicken broth
- 2 tablespoons chopped fresh parsley
- Kosher salt and freshly ground pepper
- 4 bone-in center-cut pork chops (about 3 pounds total)
- 3 tablespoons heavy cream
Instructions
- Make the Stuffing: Melt 1 tablespoon of butter in a large nonstick skillet over medium heat. Add the celery and scallions and cook for 2 minutes, until slightly softened. Add the cranberries and sage and cook for another 2 minutes.
- Add the bread cubes and cook, stirring occasionally, for 2 minutes. Add 1/2 cup of the chicken broth and the parsley; stir for 1 minute until the broth is absorbed. Season with salt and pepper and transfer the stuffing to a bowl. Wipe out the skillet.
- Prepare and Cook the Pork Chops: Using a knife held parallel to the cutting board, cut a deep 2-inch-wide pocket into the side of each pork chop.
- Season the chops on both sides with salt and pepper, then fill the pockets evenly with the prepared stuffing.
- Melt 1 tablespoon of butter in the same skillet over medium-high heat. Add the stuffed chops and cook for 2 minutes per side, until golden brown.
- Add 1/2 cup of chicken broth to the skillet and reduce the heat to medium-low. Cover and cook for about 5 more minutes, until the chops are cooked through. Transfer the cooked chops to plates.
- Make the Pan Sauce: Add the remaining 3/4 cup of broth and the heavy cream to the skillet. Increase the heat to medium-high and simmer, stirring, for about 2 minutes until the sauce has slightly thickened.
- Stir in the remaining 1 tablespoon of butter. Season the sauce with salt and pepper.
- Pour the pan sauce over the pork chops and serve.
Notes
- This is a one-pan meal (after making the stuffing), where the pan drippings from the pork chops are used to create a flavorful pan sauce.
- Using potato bread for the stuffing results in a soft, moist texture.
- The chops are first seared for color and flavor, then gently simmered in broth to ensure they are cooked through and remain tender.
What to Serve With Your Stuffed Pork Chops
This beautiful and rich dish is a fantastic centerpiece for a complete and elegant meal. It pairs wonderfully with classic, holiday-style side dishes.
- Creamy Mashed Potatoes or a Wild Rice Pilaf: The absolute perfect partner for this dish, ideal for sopping up every last drop of that incredible cream sauce.
- Roasted Vegetables: Simple, roasted Brussels sprouts, green beans, or some glazed carrots are a wonderful, cozy accompaniment.
- A Simple Green Salad: For a lighter meal, a simple green salad with a bright vinaigrette is a perfect, fresh counterpoint.
Storage and Make-Ahead Tips
- Make-Ahead: For a super-fast and impressive meal, you can get a head start by preparing the entire cranberry and sage stuffing and even stuffing the raw pork chops up to 24 hours in advance. Simply keep the raw, stuffed pork chops, well-covered, in the refrigerator until you are ready to sear and cook them.
- Storage: Store any leftover cooked pork chops and the sauce in an airtight container in the refrigerator for up to 4 days.
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Creative Recipe Variations
- Add a Splash of Brandy or Wine: For an even richer and more sophisticated pan sauce, you can deglaze the pan with a splash of apple brandy (like Calvados), regular brandy, or a dry white wine before you add the chicken broth.
- Add a Nutty Crunch: For a wonderful textural contrast, you can add about 1/4 cup of toasted, chopped pecans or walnuts to your stuffing mixture along with the cranberries.
- Use a Different Bread: If you don’t have potato bread, this delicious stuffing is also absolutely fantastic with an equal amount of cubed, classic cornbread or a crusty sourdough.
Enjoy Your Ultimate Holiday-Worthy Main Course!
You’ve just created a truly special dish that is a perfect harmony of wholesome, classic ingredients and delicious, satisfying flavors. These classic Cranberry-Stuffed Pork Chops are a testament to the power of a simple, from-scratch meal to be both incredibly comforting and wonderfully elegant. It’s a rewarding and deeply satisfying recipe that is sure to become a new family favorite for special occasions.
We hope you enjoy every last, perfect, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves an easy and impressive meal!
Frequently Asked Questions (FAQs)
Q1: What is the absolute best way to cut a pocket in a pork chop without cutting all the way through?
The secret is to use a thin, sharp paring knife. Lay your thick-cut pork chop flat on a cutting board. Start on the fatty side of the chop and carefully insert the tip of your knife into the center of the meat. Gently push the knife in, moving it from side to side to create a wide pocket, being very careful to not cut through the bottom, the top, or the other side of the pork chop.
Q2: How do I keep the stuffing from falling out of the pork chops when I cook them?
There are two main secrets! First, be sure not to overstuff your pork chops. Just fill the pocket until it is full, but not bulging. Second, you can use a few toothpicks to pin the opening of the pocket closed before you sear the pork chops. Just be sure to remove them before you serve!
Q3: Can I make these stuffed pork chops ahead of time?
Yes, this is a perfect make-ahead dish for a dinner party! The best method is to prepare the stuffing and stuff the raw pork chops completely and store them, covered, in the refrigerator for up to 24 hours. When you are ready to eat, you can simply proceed with the searing and simmering steps for a fresh-from-the-skillet meal.
Q4: How do I know for sure when my pork chops are cooked through without them being dry?
The only 100% foolproof way to guarantee a juicy, perfectly cooked pork chop is to use an instant-read thermometer. The USDA recommends cooking pork to an internal temperature of 145°F (63°C), followed by a 3-minute rest. This will result in a pork chop that is incredibly juicy and may still have a hint of beautiful, blush pink in the center, which is both perfectly safe and delicious.
Q5: Can I use boneless pork chops for this recipe?
You can, but it is a bit more challenging. You will need to use very thick-cut, boneless pork loin chops (at least 1 1/2-inches thick) to be able to cut a deep enough pocket. You will also need to be much more careful with the cooking time, as boneless chops are leaner and can sometimes dry out more easily.