Apple Cranberry Stuffed Pork Chops Recipe -
Apple Cranberry Stuffed Pork Chops Recipe
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Apple Cranberry Stuffed Pork Chops

Recipe by  

"These savory pork chops are stuffed with a sumptuous apple-cranberry mixture and served with an apple reduction glaze. They are excellent served with rosemary potatoes and tender whole green beans."

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
  • PREP

    45 mins
  • COOK

    45 mins

    1 hr 30 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a Dutch oven, melt 1 tablespoon butter over medium heat. Cook onion in butter until the onions are very soft and begin to brown. Remove from heat. Stir in apple, celery, and dried cranberries. Season with salt.
  3. Lay each chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, leaving three sides intact. Stuff each chop with apple-cranberry mixture.
  4. Melt remaining butter in the Dutch oven over medium heat. Pan-fry chops in butter for two minutes on each side. Cover, and bake in preheated oven for 45 minutes.
  5. Transfer chops from pan to a plate, and cover with foil. Place the Dutch oven back on the stovetop over medium heat. In a small bowl or measuring cup, stir together apple juice, cornstarch, and brown sugar; pour into Dutch oven. Reduce liquid volume by half, stirring frequently. Season to taste with black pepper. Serve this apple glaze over pork chops.
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Reviews More Reviews

Most Helpful Positive Review
Dec 03, 2007

We don't usually prefer pork chops-but we do now! These were incredibly simple and fantastic. I almost doubled the filling for 6 chops and it was perfect. We also seasoned the chops with a little poultry seasoning before browning and used apple cider for the sauce because that is all we had. Even my picky 5 year old that barely eats meat had 3 servings. Thanks for the great recipe!

Most Helpful Critical Review
Mar 20, 2008

What did I do wrong? The stuffing was good, but my chops were tough.

Sep 22, 2008

Unfortunatly my grocery store had some SAD looking porkchops, so I purchased a plain (not pre-seasoned) pork tenderloin, cut it open, pounded it (almost) flat, filled it with the exact recipe as above, tied it closed with twine and toothpicks and cooked it for the amount of time as above. Very good, my husband loved it and he is picky!

Jul 21, 2008

I made this for a dinner party and it turned out phenomenal. I had leftover stuffing, so I mixed it in with the glaze so it cooked up as the glaze reduced. Got rave reviews

Feb 08, 2010

I dusted the chops with sage, thyme, salt and pepper. I bought butterflied pork chops so I put the stuffing on the top. I fried in olive oil for only 45 sec. each side and baked for 30 min. The pork was moist and tender enough to cut with a fork. Loved the flavors.

Feb 06, 2008

This was great! I added about a cup of fresh breadcrumbs and stuffed a pork tenderloin. Seared the tenderloin in a cast iron pan then trasferred to a 350 degree oven for an hour. My husband and I loved it!

Nov 29, 2010

I followed this recipe with the exception of browning the meat and then stuffing, and adding 1/4 cup of parmassion cheese to the stuffing. The sauce was great. I'll make it again!

Oct 22, 2007

This recipe was amazing! My boyfriend and I prepared it last night and it was the best meal we have ever made together. The apple and cranberry blended well to give the pork an excellent taste. Plus it was fairly easy to prepare. I will definitely make this dish again!


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  • Calories
  • 314 kcal
  • 16%
  • Carbohydrates
  • 22 g
  • 7%
  • Cholesterol
  • 73 mg
  • 24%
  • Fat
  • 15 g
  • 23%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 22.8 g
  • 46%
  • Sodium
  • 467 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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