READY IN 1¾ hrs

Cranberry and Apple Stuffed Pork Chops

Read Reviews (33)

"This is a sweet and savory stuffed boneless pork chop. It is very easy and quick to prepare." — Valerie

Directions

Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in the onion and apple; cook and stir for 5 minutes. Stir in the cranberries and balsamic vinegar, and continue cooking until the apple and onions have softened, about 5 minutes more. Season to taste with salt and pepper, then scrape the mixture onto a plate, and refrigerate until cold.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
Cut a large pocket into the pork chops using a sharp, thin bladed knife. Stuff the cooled apple mixture into the pork chops, and secure with toothpicks if needed. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Season the pork chops with salt and pepper to taste, and place into the hot skillet. Cook on each side until browned, about 3 minutes, then transfer to a baking dish. Top with the remaining apple mixture, and cover the baking dish with aluminum foil.
Bake in preheated oven until the pork is no longer pink in the center, about 40 minutes depending on the thickness of the pork chops. Uncover, and bake about 10 minutes longer until the apple mixture has browned around the edges.

Kitchen-Friendly View

PREP 15 mins
COOK 1 hr
READY IN 1 hr 45 mins

Reviews More Reviews

Most Helpful Positive Review

Jul 31, 2009

This recipe was really good and so simple to make. The only adjustment i made was to use the glaze from the "apple cranberry stuffed pork chops". The glaze combines apple juice, corn starch and brown sugar. The glaze ensures that your pork chops wont be dry and adds a little more sweetness to the recipe. The only other thing i would add would be to adjust the baking time depending on the thickness of your pork chops. I only baked mine for 25 minutes vs. the 40 minutes it calls for in the recipe.

—gone2thebeach

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Most Helpful Critical Review

May 03, 2008

i am disappointed. I followed the pork chop exactly and the pork turned out dry and tasteless (I should had seasoned it!!!). I put it on rice and some veggie, but there is no sauce to it... anyhow...I think it would be better if I make a sauce for this ...cool idea with adding the cranberry though

—mag

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41 Ratings

Apr 15, 2008

This is the best pork chop recipe I have tried in a long time. My hubby bought some really thick bone-in chops and we wanted to try something different. The balsamic in this intrigued me. I almost doubled the filling for the 3 huge chops I used. I cooked it covered for about 50 minutes then uncovered for 10....there was still a good bit of juice in the bottom so I cooked it on the stove top to reduce it a bit and added a small squirt of Dijon mustard to it. Served the sauce over the chops and my favorite Brazilian White Rice (Thanks Nanda). WE had a fantastic dinner. My hubby and I both want the leftovers for lunch tomorrow! Thanks Valerie!

—cookinme

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Aug 28, 2012

I made this for dinner tonight and my husband told me that it was the best meal i've ever cooked. I added some garlic and chopped almonds to the apple mix but other than that I followed the recipe exactly

—Donna Cuellar

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Jan 22, 2010

I absolutely love this recipe and my husband requested it again two days after I first made it! First off, I'm not a pork chops fan which is why I was looking for a different way of making them - after this recipe I now actually crave the things! I followed the directions exactly except I also seasoned the prok chops with a little thyme and I only had a red delicious apple so I used that. It was amazing! I was in a hurry and I had very thick pork chops so I cooked them for 25 minutes at 425 and they were juicy and all the way cooked. Perfect recipe to impress others, thanks for sharing this one!

—Jenn

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Oct 26, 2010

Wow, what an amazing recipe. Instead of chops I made the stuffing into a roast. I made slits in the pork and stuffed it into the spaces, I then placed it in a pot with a lid and baked in the oven for a few hours...depending on the size of the roast! When I served it to my husband and our guests, they couldn't stop eating it! Pork turned out tender, falling apart and was just filled with flavour! Definitely will make it over and over..Yum, Yum!

—Jay Janzen

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Mar 14, 2011

I almost didn't make this recipe as I saw that some comments stated that it "lacked flavor". I'm glad I decided to make it anyways because it was very flavor full. I chilled the apple mixture for almost an hour to ensure that the flavors had time to come together. I also grilled the pork chops and then heated the apple mixture on the stove top and served it on top of the pork chop to make sure the meat was not dried out.

—hrubyhouse

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Feb 08, 2010

Absolutly wonderful. Wasnt to overwhelming or sweet like i thought it might be. Only thing i might change is cutting the slit then browning and then stuffing them. Might also cook at a lower temp next time. Over all great recipe one i will cook for years to come. Thank you bunches.

—erinkj84

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Nutrition

Calories
425 kcal
21%

Carbohydrates
42.8 g
14%

Cholesterol
54 mg
18%

Fat
19.9 g
31%

Fiber
4 g
16%

Protein
22 g
44%

Sodium
231 mg
9%

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

Nutritional Information

Cranberry and Apple Stuffed Pork Chops

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories: 425
Calories from Fat: 179

% Daily Value *
Total Fat 19.9g 31 %
** Saturated Fat 4.2g 21 %
Cholesterol 54mg 18 %
Sodium 231mg 9 %
** Potassium 478mg 13 %
Total Carbohydrates 42.8g 14 %
Dietary Fiber 4g 16 %
Protein 22g 44 %
Sugars 33.8g
Vitamin A < 1 %
Vitamin C 13 %
Calcium 4 %
Iron 12 %
** Thiamin 43 %
** Niacin 63 %
** Vitamin B6 18 %
** Magnesium 8 %
** Folate 5 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.