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.
Find it online: https://cookupjoy.com/cranberry-stuffed-pork-chops/