The flavors of apples, cranberries and pork go so well together, it is only natural to include apples and dried cranberries in a stuffing for pork chops. These stuffed pork chops are sweet and tender -- the perfect family dinner when the weather is cold.
Or serve these pork chops for company -- they are special enough to impress. With a side of creamy polenta or make ahead mashed potatoes, and a green salad or broccoli salad, you've got a tasty, home-style meal that is bound to please all your guests.
Look for one-inch thick boneless pork chops for this recipe. If you can't find any in the meat case, ask the butcher to cut them for you. You won't be able to make this recipe if the chops aren't the right thickness.
Apple and Cranberry Stuffed Pork Chops
Ingredients
- 2 Tbsp. extra virgin olive oil
- 2 Tbsp. diced onion
- 1-2 ribs of celery
- 1 apple, peeled, cored and diced (such as Granny Smith)
- 1/4 cup dried sweetened cranberries (such as Craisins)
- 1/4 tsp. cinnamon
- 4 1-inch boneless pork chops
- kosher salt and pepper to taste
- 1/4 cup apple juice mixed with 1 Tbsp. cornstarch
- 1 cup chicken broth
- 2 Tbsp. Dijon mustard
Directions
- Preheat oven to 350 degrees F.
- In a large (12-inch) skillet, heat 1 tablespoon of the olive oil over medium heat. Add the onion and celery. Cook 2-3 minutes until soft.
- Add the diced apple, cranberries and cinnamon. Cook another minute or two so flavors can meld. Remove from heat.
- With a paring knife, cut a pocket on the side of each pork chop, leaving about 1/2-inch of the pork chop intact on three sides.
- Spoon about 1-1/2 tablespoons of the apple-cranberry mixture into each pork chop. It's okay if you can see the stuffing on the side, but don't let it spill out.
- Wipe out the skillet you used to make the stuffing with a paper towel. Heat the remaining tablespoon of olive oil in the skillet over medium heat.
- Season the pork chops with kosher salt and pepper on one side. Using tongs, place the pork chops, seasoned side down in the skillet. Cook until you get a nice brown sear on that side, about 5 minutes.
- Turn pork chops with tongs. Season the other side with salt and pepper. Cook 2 minutes.
- Transfer pork chops to a glass baking dish. Bake 10-15 minutes in preheated oven or until a thermometer registers 135 degrees F. Remove from oven and cover with foil.
- To prepare sauce, place the apple juice-cornstarch mixture in the skillet over medium-high heat. Add the chicken broth. Bring to a boil, then reduce heat to medium. Let simmer until reduced by half.
- Whisk in the mustard. Serve over pork chops.
Makes 4 servings.
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