Apple & Cranberry Stuffed Pork Chops

🕒 Prep: 15 min
🔥 Cook: 40 min
🍽 Serves: 4
★★★★★
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These Apple & Cranberry Stuffed Pork Chops are the ultimate comfort food for autumn. With a perfect balance of savory and sweet, this dish brings together the best flavors of the season in a way that's both satisfying and elegant. Whether for a family dinner or a small gathering, it's sure to impress.

Ingredients for Apple & Cranberry Stuffed Pork Chops

Pork chops are the star of this dish, and using bone-in adds depth and moisture. The thickness helps them hold the stuffing without falling apart. Granny Smith apples are chosen for their tartness, which complements the pork. Dried cranberries add a sweet and slightly tangy note. Pecans provide a nutty crunch that enhances the texture. Onion adds a savory base, balancing the sweetness of the fruit. Bread crumbs help bind the stuffing while chicken broth keeps it moist. Olive oil aids in sautéing and searing, and the dried thyme and rosemary bring earthy, aromatic flavors. Finally, salt and pepper enhance all the other flavors.

Tips & Tricks

  • Make sure your pork chops are at room temperature before cooking to ensure even cooking.
  • If you don’t have pecans, walnuts are a great substitute.
  • For an extra layer of flavor, add a splash of apple cider to the stuffing mixture.
  • Use a sharp knife to cut pockets in the pork chops to avoid tearing the meat.

Serving Suggestions

This dish pairs wonderfully with roasted vegetables like Brussels sprouts or butternut squash. A side of creamy mashed potatoes or a light arugula salad would also complement the flavors beautifully. For a wine pairing, try a crisp Chardonnay or a light Pinot Noir.

Frequently Asked Questions

Can I use boneless pork chops?
Yes, you can, but bone-in chops tend to be juicier and more flavorful.
What if I don't have dried cranberries?
You can substitute with raisins or dried cherries if you prefer.
How can I tell when the pork chops are done?
Use a meat thermometer; the internal temperature should reach 145°F (63°C).

Apple & Cranberry Stuffed Pork Chops Recipe Walkthrough

Start by preheating your oven to 375°F (190°C). While it heats, grab a skillet, add a tablespoon of olive oil, and warm it over medium heat. Toss in the finely chopped onion, sautéing until it turns translucent. This should take about 5 minutes. Now, add the diced Granny Smith apples, dried cranberries, and chopped pecans. Sprinkle in the dried thyme and rosemary, along with a pinch of salt and pepper. Let these cook together for about 3-4 minutes until the apples are just tender.

Next, stir in the breadcrumbs and the chicken broth to the skillet, combining everything well. Remove from heat and set aside. It's time to prepare the pork chops. Carefully cut a pocket into each one, making sure not to slice all the way through. You want a nice deep pocket to hold all that delicious stuffing.

Stuff each chop with the apple and cranberry mixture, packing it in tightly. If you're worried about the stuffing falling out, secure the opening with a couple of toothpicks. Heat another pan over medium-high heat and sear the pork chops for 2-3 minutes on each side until they're nice and browned. Once seared, transfer them to a baking dish and pop them in your preheated oven. Let them bake for 20-25 minutes until they're cooked through.

After removing from the oven, allow the pork chops to rest for about 5 minutes before serving. This helps the juices redistribute, ensuring each bite is as juicy as possible.

Why You'll Love This Recipe

  • The combination of apples and cranberries gives a sweet-tart flavor that pairs beautifully with pork.
  • Bone-in chops ensure juiciness and extra flavor.
  • It's an easy way to elevate a simple pork chop into a gourmet meal.
  • Perfect for fall entertaining or a cozy family dinner.

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

Step-by-step 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.

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