Reviewed: Oct. 22, 2009

This was a great recipe subbed raisins for the cranberries. I prefer it without the glaze myself but my children of course like it better with.

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Kangal Gal

Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA

Living In: Laconia, New Hampshire, USA

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Reviewed: Oct. 18, 2009

Took 35 minutes at 350 to reach temperature of 160 degrees. They weren't especially tough like other reviews said. However, I didn't think the stuffing was that good. Next time I think I'll just add dried cranberries to a normal stuffing recipe.

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Alli G.

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Oct. 3, 2009

For a taste of real comfort food, this is it! I used fresh cranberries (half a cup) and cut down the sugar by half. Also, I used the same amount of stuffing for 3 pork chops. Yummy! Thank you for sharing this great home made recipe.

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Anouk FLavigne

Cooking Level: Beginning

Home Town: Montreal, Quebec, Canada

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Reviewed: Sep. 13, 2009

I loved these chops! Mine came out dry after 45mins in the oven. Next time im going to try wrapping them in aluminum and only baking them for 10-15mins. Seems like cooking them for 2 minutes in the frying pan does a good job of cooking them.

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carla g

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Reviewed: Sep. 11, 2009

The glaze was good. I substitued the brown sugar with sugar free pancake syrup. Excellent flavor. I did find the pork chops failed to brown. The stuffing was very good however. I think the next time I will brown the chops a bit more prior to baking. I will also take the lid off the pot for ten minutes while in the oven to attempt to brown the chops more.

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rickyt51

Cooking Level: Intermediate

Living In: London, Ontario, Canada

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Reviewed: Jul. 10, 2009

The stuffing had great flavor but the chops were tough. I tried it a second time but I drizzled some canola oil on the chops and grilled them over hardwood charcoal. I used the indirect heating method with apple and cherry wood chips to smoke them with. YUM. That method gets 5 stars.

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Casey

Cooking Level: Intermediate

Home Town: Eagan, Minnesota, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Mar. 19, 2009

Great stuffing for the chops! I made the same stuffing for boneless chicken breasts too. They were both good.

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Juliana

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Reviewed: Mar. 11, 2009

You need to watch cook time. I stopped 10 minutes early and could have stopped earlier - a little tough. BUT Really nummy and I will make again with less cook time.

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MRSFROSTY

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Reviewed: Jan. 14, 2009

This is an amazing refreshing pork chop dish! I have made it by stuffing them and by just layering the stuffing on top of the porkchops. My kids went crazy for it bc is is sweet and my husband who is a chef loved it so much that he is considering adding his version to his menu. And it is so easy to make. Definitely a huge hit at our house.

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bella's mom

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Reviewed: Jan. 12, 2009

I love this recipe. Reaffirms my belief that every cook should invest in a dutch oven.Suggestion: any left over "stuffing just sprinkle over the top of chops before baking. Pork chops are juicy, flavorful and there is enough liquid in the pan to make a decent sauce. I did not have apple juice so I made a simple reduction of red wine and some brown sugar. Delicious. Easy. You could add a little butter to that if you wish for more richness. I served with fresh asparagus and warm French bread to wipe the plate clean.(as the French do) Very yum.

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krsms

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Reviewed: Jan. 12, 2009

This was a great recipe, the sauce really added the extra moisture that makes this dish great.

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Beckie

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Reviewed: Dec. 29, 2008

I made this for Christmas dinner, except I stuffed a pork loin instead of pork chops. It turned out great, but I did have to make slightly more stuffing than the recipe called for. Even my husband liked it and he usually won't eat pork. Also the glaze was delicious.

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Danielle

Cooking Level: Intermediate

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Reviewed: Oct. 20, 2008

Absolutely fantastic!!

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legof

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Reviewed: Oct. 15, 2008

I'd make it again.

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Clutter

Cooking Level: Intermediate

Living In: Lancaster, South Carolina, USA

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Reviewed: Oct. 12, 2008

There really wasn't much to the stuffing... I decided to just add the cranberries to my regular bread/apple stuffing

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cthomasgirl

Cooking Level: Intermediate

Home Town: West Jordan, Utah, USA

Living In: Antelope, California, USA

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Reviewed: 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!

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Kansas555

Cooking Level: Intermediate

Home Town: Ellijay, Georgia, USA

Living In: Warrensburg, Missouri, USA

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Reviewed: Sep. 15, 2008

WOWZERS!! This was mighty fine. I doubled the stuffing mixture even though only 5 people were eating, but I like having extra stuffing. I didnt have enough apple juice but this still turned out good. Didnt change anything and was great. Hubby raved for hours!

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Chelsea

Cooking Level: Beginning

Living In: Charlotte, North Carolina, USA

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Reviewed: 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

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