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Flavorful Cranberry Stuffed Pork Chops

 Flavorful Cranberry Stuffed Pork Chops
My family loves county-style cooking. But once in a while, I like to dress up down-home dishes and make them a little more special for company. A crunchy coating adds a nice touch to a traditional sausage loaf.
6 ServingsPrep: 15 min. Bake: 1 hour


  • 2 teaspoons dried rosemary, crushed
  • 1/2 teaspoon rubbed sage
  • 1/2 teaspoon dried tarragon
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup butter, melted
  • 5 slices day-old bread, cut into 1/2-inch cubes
  • 3/4 cup whole-berry cranberry sauce
  • 2 tablespoons water
  • 6 pork chops (1 inch thick)
  • 1 tablespoon vegetable oil


  • Combine the rosemary, sage, tarragon, salt and pepper; set half
  • aside. In a large bowl, combine remaining seasonings and butter. Add
  • bread cubes, cranberry sauce and water; toss to coat. Cut a pocket
  • in each chop by slicing from the fat side almost to the bone. Spoon
  • 1/4 cup stuffing into each pocket. Rub reserved seasonings over
  • chops.
  • In a large skillet, brown chops in oil. Transfer to a 13-in. x 9-in.
  • baking pan. Bake, uncovered, at 325° for 1 to 1-1/4 hours or
  • until pork juices run clear. Yield: 6 servings.

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Flavorful Cranberry Stuffed Pork Chops (continued)

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer