This Cranberry Apple Stuffed Pork Chop recipe is perfect for dinner any night of the week or an easy holiday meal that will impress your guests!
Prep Time20 minutesminutes
Cook Time20 minutesminutes
Total Time40 minutesminutes
Ingredients
Cranberry Apple Stuffing:
2tablespoonsbutter
⅓cupdiced yellow onion
1granny smith apple, peeled, cored and diced
2stalks celery, diced
⅓cupdried cranberries
½teaspoonkosher salt
½teaspoonfreshly cracked black pepper
1cupherbed stuffing mix
½cupchicken stock
Pork Chops:
4large pork rib chops, or boneless loin chops, at least 1 inch thick
salt and pepper, to taste
3tablespoonsbutter
½cupchicken broth
Apple Pan Gravy:
2tablespoonsbutter
1tablespoonflour
½cupapple cider, or apple juice
3tablespoonsheavy cream
salt and pepper, to taste
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Instructions
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.