Apple & Cranberry Stuffed Pork Chops

Deliciously tender pork chops stuffed with a savory and sweet mixture of apples, cranberries, and herbs create a delightful main dish perfect for fall gatherings.

Prep time: 15 minutes
Cook time: 40 minutes
Serves: 4

Ingredients

4 bone-in pork chops (1.5 inches thick)

1 cup diced Granny Smith apples

1/2 cup dried cranberries

1/4 cup chopped pecans

1/4 cup finely chopped onion

1/4 cup breadcrumbs

1/4 cup chicken broth

1 tbsp olive oil

1 tsp dried thyme

1 tsp dried rosemary

Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).

2. In a skillet, heat olive oil over medium heat. Add onions and sauté until translucent.

3. Add diced apples, dried cranberries, chopped pecans, thyme, rosemary, salt, and pepper. Cook for 3-4 minutes until apples are slightly softened.

4. Stir in breadcrumbs and chicken broth, combine well and remove from heat.

5. Cut a pocket into each pork chop without cutting through the other side.

6. Stuff each pork chop pocket with the apple and cranberry mixture.

7. Secure the opening with toothpicks if necessary.

8. Heat a pan over medium-high heat and sear the pork chops on each side for 2-3 minutes until browned.

9. Transfer the pork chops to a baking dish and bake in the preheated oven for 20-25 minutes until cooked through.

10. Let rest for 5 minutes before serving.

Storage

Store leftover stuffed pork chops in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in the oven at 350°F for 10-15 minutes or until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.