This Cranberry Apple Stuffed Pork Chop recipe is perfect for a delicious family dinner any night of the week. It is also great for an easy holiday meal that will impress your guests!
Table of Contents
- This Cranberry Apple Stuffed Pork Chop recipe is perfect for a delicious family dinner any night of the week. It is also great for an easy holiday meal that will impress your guests!
- This Is My Favorite Recipe For Stuffed Pork Chops
- How To Cook Stuffed Pork Chops
- What Is The Best Cut Of Pork For Stuffed Pork Chops?
- The Homemade Stuffing And Gravy Make This Recipe Delicious
- Get the Recipe
This Is My Favorite Recipe For Stuffed Pork Chops
These stuffed pork chops are like fall on a plate! An absolutely delicious plate that’s covered in a homemade rich pan gravy.
These pork chops are stuffed with dried cranberries, fresh apple pieces and herbed bread stuffing. Then pan fried till perfectly cooked.
To finish them off, we make a quick brown pan gravy with the little crispy pork pieces and apple cider in the same pan.
Personally, I have to say, this is the best stuffed pork chops recipe out there! Just wait till you try it!
How To Cook Stuffed Pork Chops
There are a few ways to cook stuffed pork chops. You can make them in the oven, on the grill or on the stove top in a pan.
This Cranberry Apple Stuffed Pork Chops recipe requires you to stuff them with an already hot cranberry apple stuffing.
Then they are quickly pan fried to get the outside of the pork nice and crispy and to give them a nice golden brown color.
To finish them, we reduce the heat and simmer them in chicken stock to keep them moist as they finish cooking.
Also, I always use a meat thermometer to make sure they never over cook and dry out!
What Is The Best Cut Of Pork For Stuffed Pork Chops?
Pork chops come from the loin, which runs from the hip to the shoulder and contains the small strip of meat called the tenderloin.
There are five main types of pork chops you will find at the grocery store: boneless chops, shoulder (or blade) chops, rib chops, loin chops, and sirloin chops.
Personally I recommend using a rib pork chop over any other cut of pork chop for stuffed pork chops.
Rib pork chops have a bone running along the edge , have a little more fat to keep them tender, and have a great flavor.
You can cut the bone off before stuffing/cooking if you prefer.
However, if you can’t find rib pork chops, you can also get by with a boneless pork chop if it’s a good thick cut.
A boneless pork chop is the standard American pork chop we all grew up eating for dinner.
It tends to be very lean and thinly cut, leading to drying out from being overcooked and having less fat in the first place.
So if you do get a standard boneless pork chop, watch them carefully to make sure you do not overcook them!
The Homemade Stuffing And Gravy Make This Recipe Delicious
I really love the combination of pork and apples. One of my other favorite recipes is my Spiced Pork Tenderloin with Sautéed Apples.
But somehow, this Cranberry Apple Stuffed Pork Chops seems to top that recipe.
Maybe it’s the amazing pan gravy we make with the leftover bites of crispy pork, apple cider, flour and heavy cream.
Or, maybe it’s the delicious and easy cranberry apple stuffing combination we stuff inside the chops.
Either way, I promise you are going to absolutely love this Cranberry Apple Stuffed Pork Chop recipe!
Cranberry Apple Stuffed Pork Chops Recipe
Cranberry Apple Stuffing:
- 2 tablespoons butter
- ⅓ cup diced yellow onion
- 1 granny smith apple, peeled, cored and diced
- 2 stalks celery, diced
- ⅓ cup dried cranberries
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 1 cup herbed stuffing mix
- ½ cup chicken stock
- 4 large pork rib chops, or boneless loin chops, at least 1 inch thick
- salt and pepper, to taste
- 3 tablespoons butter
- ½ cup chicken broth
Apple Pan Gravy:
- 2 tablespoons butter
- 1 tablespoon flour
- ½ cup apple cider, or apple juice
- 3 tablespoons heavy cream
- salt and pepper, to taste
- In a large skillet over medium high heat, melt butter. Add onion, apple, celery and dried cranberries. Sauté until onion softens and becomes translucent.
- Add in the stuffing mix, cranberries and chicken stock. Season with salt and pepper, to taste. Remove from the heat and set aside.
- Holding a knife 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 and fill the pockets evenly with the stuffing mixture.
- Melt butter in large skillet (or cast iron skillet) over medium-high heat. Sear both sides of pork chops in butter for 2 minutes on each side.
- Add 1/2 cup chicken broth; reduce the heat to medium low. Cover and cook until the chops are cooked through, about 5 more minutes, or until the pork reaches an internal temperature of 145°F. Transfer to plates and cover with foil to keep warm.
- Add butter to pan and scrape up any remaining pork bits. Add flour and cook for 30 seconds. Whisk in apple cider and heavy cream and increase the heat to medium-high. Simmer, stirring constantly, until slightly thickened, about 2 minutes. Season with salt and pepper to taste and pour sauce over the pork chops.
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