A moist cornbread-cranberry stuffing complements these tender chops from Loree Reininger of Polk City, Florida. The recipe can easily be doubled for company.
Cranberry-Stuffed Pork Chops
Cranberry-Stuffed Pork Chops
Prep Time
15 min
Cook Time
25 min
Yield
2 servings
Ingredients
- 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
Directions
- In a small 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 thermometer reads 160°. Brush with jelly.
Nutrition Facts
1 pork chop: 326 calories, 12g fat (4g saturated fat), 71mg cholesterol, 177mg sodium, 26g carbohydrate (17g sugars, 1g fiber), 29g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch.
Loading Popular in the Community
Loading Reviews
