Cranberry Stuffed Pork Chops
Ingredients
- 6 boneless center-cut loin pork chops (at least 1-inch thick)
- 2 tbs olive oil
- Stuffing:
- 2 cups fresh soft breadcrumbs (see NOTES)
- 1 small onion, finely chopped
- 2 tbs chopped fresh parsley -OR- 1 tbs dehydrated parsley
- ¼ cup (1/2 stick) butter
- 1-2 tsp poultry seasoning
- ½ tsp salt
- ¼ tsp pepper
- ¾ cup whole berry cranberry sauce
Instructions
- Preheat oven to 350℉
- Cut a deep pocket in each chop.
- Mix the breadcrumbs, parsley, poultry seasoning, salt and pepper in a medium bowl.
- Melt the butter in a large heavy ovenproof skillet and saute the onion until they begin to get soft; about 3-5 minutes.
- Add the entire contents of the skillet (onions & butter) to the breadcrumb mixture. Toss until all the bread is coated with butter; stir in the cranberry sauce.
- Stuff each chop with the stuffing (you may not use all the stuffing, but it can be frozen for future use). Secure pocket opening with toothpicks if desired.
- Heat the olive oil in the same skillet used for the onions.
- Brown chops well on each side, about 5 minutes each side.
- Place the skillet with the chops in preheated oven. Bake for 20-30 minutes.
Notes
I use plain white bread–just tear it up and pulse a few times in a food processor. About 4 slices should yield approximately 2 cups of crumbs.
source:bakeatmidnite
