Cranberry-Stuffed Pork Chops

Total Time:
35 min
15 min
20 min

4 servings

  • 3 tablespoons unsalted butter
  • 2 stalks celery, finely diced
  • 3/4 cup chopped scallions
  • 3/4 cup dried cranberries
  • 2 teaspoons chopped fresh sage
  • 4 slices potato bread, cubed (about 2 1/2 cups)
  • 1 3/4 cups low-sodium chicken broth
  • 2 tablespoons chopped fresh parsley
  • Kosher salt and freshly ground pepper
  • 4 bone-in center-cut pork chops (about 3 pounds)
  • 3 tablespoons heavy cream
  • Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add the celery and scallions and cook until slightly softened, 2 minutes. Add the cranberries and sage and cook 2 minutes. Add the bread and cook, stirring occasionally, 2 minutes. Add 1/2 cup chicken broth and the parsley and stir until the broth is absorbed, 1 minute. Season with salt and pepper; transfer to a bowl. Wipe out the skillet.

  • Holding a knife parallel to the cutting board, cut a deep 2-inch-wide pocket into the side of each pork chop. Season the chops on both sides with salt and pepper and fill the pockets evenly with the stuffing.

  • Melt 1 tablespoon butter in the skillet over medium-high heat. Add the chops and cook until golden brown, 2 minutes per side. Add 1/2 cup chicken broth; reduce the heat to medium low. Cover and cook until the chops are cooked through, about 5 more minutes. Transfer to plates.

  • Add the remaining 3/4 cup broth and the cream to the skillet and increase the heat to medium high. Simmer, stirring, until slightly thickened, about 2 minutes. Stir in the remaining 1 tablespoon butter. Season with salt and pepper and pour over the chops.

  • Per serving: Calories 565; Fat 34 g (Saturated 16 g); Cholesterol 168 mg; Sodium 328 mg; Carbohydrate 21 g; Fiber 2 g; Protein 41 g

  • Photograph by Christopher Testani

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    This recipe is featured in:

    Fall Weeknight Dinners