Cranberry-Stuffed Pork Chops Recipe

Cranberry-Stuffed Pork Chops

• Level: Easy
• Yield: 4 servings
• Total Time: 35 minutes (Prep: 15 min | Cook: 20 min)

Nutritional Analysis Per Serving: 565 calories | 34g total fat | 16g saturated fat | 168mg cholesterol | 328mg sodium | 21g carbohydrates | 2g dietary fiber | 41g protein

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)
• 3 tablespoons heavy cream

Instructions

1. In a large nonstick skillet, melt 1 tablespoon of butter over medium heat. Add the celery and scallions, cooking for 2 minutes until softened.
2. Stir in the cranberries and sage, cooking for 2 minutes more.
3. Add the cubed bread and stir frequently for about 2 minutes.
4. Pour in 1/2 cup chicken broth and fresh parsley, stirring until incorporated (about 1 minute). Season with salt and pepper, then transfer to a bowl.
5. Wipe the skillet clean with a paper towel.
6. Using a sharp knife parallel to the cutting board, cut a 2-inch-wide pocket into the side of each pork chop. Season generously with salt and pepper, then divide the stuffing equally among the pockets.
7. Melt another tablespoon of butter in the skillet over medium-high heat. Sear the chops for 2 minutes per side until golden brown.
8. Add the remaining 1/2 cup of chicken broth, reduce heat to medium-low, cover, and cook for 5 minutes until the chops are cooked through. Transfer to serving plates.
9. Pour the remaining 3/4 cup broth and heavy cream into the skillet, increase heat to medium-high, and simmer while stirring for 2 minutes until thickened.
10. Stir in the final tablespoon of butter until incorporated. Season the sauce with salt and pepper.
11. Drizzle the sauce over the plated chops and serve.

Photograph by Christopher Testani

Courtesy of Recipe Iseasy Magazine