Cherry Stuffing Pork Chops Recipe

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Cherry Stuffing Pork Chops Recipe
Cherry Stuffing Pork Chops Recipe photo by Taste of Home
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Cherry Stuffing Pork Chops Recipe

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5 1 1
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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!
MAKES:
4 servings
TOTAL TIME:
Prep: 35 min. Cook: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 35 min. Cook: 20 min.

Ingredients

  • 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

Directions

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. 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.
Originally published as Cherry-Stuffed Pork Chops in Simple & Delicious January/February 2008, p56

Nutritional Facts

1 each: 458 calories, 26g fat (10g saturated fat), 110mg cholesterol, 497mg sodium, 18g carbohydrate (7g sugars, 1g fiber), 36g protein.

  • 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
  1. In a small saucepan, bring cherries and water to a boil. Remove from the heat; set aside (do not drain).
  2. In a small skillet, saute the onion, celery, carrot and parsley in butter until tender. Stir in the stuffing mix, broth and cherries. Remove from the heat; cover and let stand for 5 minutes or until moisture is absorbed.
  3. 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.
  4. 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.
Originally published as Cherry-Stuffed Pork Chops in Simple & Delicious January/February 2008, p56

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maggie2375 User ID: 1836691 170578
Reviewed Mar. 21, 2009

"I tried these before and they turned out pretty good. I was iffy on the dried cherries but it turned out to be a great stuffing for pork chop. Different."

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