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Cherry Stuffing Pork Chops

 Cherry Stuffing Pork Chops
Have a stand-out meal in about an hour with this delicious recipe from our Test Kitchen. Filled with a flavorful stuffing, these hearty pork chops are sure to impress!
4 ServingsPrep: 35 min. Cook: 20 min.


  • 1/4 cup dried cherries
  • 2 tablespoons water
  • 3 tablespoons chopped onion
  • 2 tablespoons chopped celery
  • 1 tablespoon shredded carrot
  • 2 teaspoons dried parsley flakes
  • 1 tablespoon butter
  • 3/4 cup sage stuffing mix
  • 1/3 cup reduced-sodium chicken broth
  • 4 boneless pork loin chops (1 inch thick and 6 ounces each)
  • 1/4 teaspoon pepper
  • 2 tablespoons vegetable oil
  • GRAVY:
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon dried rosemary, crushed
  • 1/8 teaspoon salt
  • 3/4 cup plus 2 tablespoons reduced-sodium chicken broth
  • 1/4 cup heavy whipping cream


  • In a small saucepan, bring cherries and water to a boil. Remove from
  • the heat; set aside (do not drain).
  • In a small skillet, saute the onion, celery, carrot and parsley in
  • butter until tender. Stir in the stuffing mix, broth and cherries.

2 of 2

Cherry Stuffing Pork Chops (continued)

Directions (continued)

  • Remove from the heat; cover and let stand for 5 minutes or until
  • moisture is absorbed.
  • Cut a deep slit in each pork chop, forming a pocket. Stuff about 1/4
  • cup cherry mixture into each chop; secure with toothpicks. Sprinkle
  • with pepper. In a large skillet, cook chops in oil for 8-10 minutes
  • on each side until pork is no longer pink and a thermometer reads
  • 145°. Remove and keep warm. Let stand 5 minutes before serving.
  • Add flour, rosemary and salt to the pan juices; stir until blended.
  • Gradually stir in broth and cream. Bring to a boil; cook and stir
  • for 2 minutes or until thickened. Serve with pork chops. Yield: 4
  • servings.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer