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Cranberry-Stuffed Pork Chops

 Cranberry-Stuffed Pork Chops
A moist cornbread-cranberry stuffing complements these tender chops from Loree Reininger of Polk City, Florida. The recipe can easily be doubled for company.
2 ServingsPrep: 15 min. Bake: 25 min.


  • 3 tablespoons chopped onion
  • 1 tablespoon chopped pecans
  • 1 small garlic clove, minced
  • 1/2 teaspoon butter
  • 1/4 cup corn bread stuffing mix
  • 3 tablespoons dried cranberries
  • 2 tablespoons hot water
  • 2 boneless pork loin chops (5 ounces each)
  • 4 teaspoons red currant jelly, warmed


  • In a small nonstick skillet coated with cooking spray, saute the
  • onion, pecans and garlic in butter until onion is tender. Stir in
  • the stuffing mix, cranberries and water. Remove from the heat.
  • Carefully cut a pocket in each pork chop; stuff with cranberry
  • mixture. Place on a baking sheet coated with cooking spray. Bake at
  • 350° for 22-28 minutes or until a meat thermometer reads
  • 160°. Brush with jelly. Yield: 2 servings.
Nutritional Facts: 1 pork chop equals 326 calories, 12 g fat (4 g saturated fat), 71 mg cholesterol, 177 mg sodium, 26 g carbohydrate, 1 g fiber, 29 g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch.

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Cranberry-Stuffed Pork Chops (continued)

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.