Food Stylist: Jamie Kimm
Prop Stylist: Paige Hicks

Cranberry-Stuffed Pork Chops

Getting reviews...
  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 servings



  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. 
  2. Add the cranberries and sage and cook 2 minutes. 
  3. Add the bread and cook, stirring occasionally, 2 minutes. 
  4. 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. 
  5. Wipe out the skillet. 
  6. 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. 
  7. Melt 1 tablespoon butter in the skillet over medium-high heat. Add the chops and cook until golden brown, 2 minutes per side. 
  8. 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. 
  9. 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. 
  10. Stir in the remaining 1 tablespoon butter. Season with salt and pepper.
  11. Pour over the chops and serve.