Cranberry-Stuffed Pork Chops

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  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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Ingredients

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 

Kosher salt and freshly ground pepper

4 bone-in center-cut pork chops (about 3 pounds)

3 tablespoons heavy cream

Directions

  1. 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.