Are you looking for a truly impressive and elegant main course for your next holiday dinner or special occasion? A show-stopping dish that is absolutely bursting with the festive, comforting flavors of the season? These incredible, from-scratch Cranberry-Stuffed Pork Chops, finished with a luscious, two-minute creamy pan sauce, are that perfect, unforgettable meal.
This isn’t just another pork chop recipe; it’s your guide to mastering a restaurant-quality dish that is surprisingly simple to make at home. We’ll show you the simple secrets to a perfectly juicy, never-dry pork chop, and how to create a flavorful, Thanksgiving-style stuffing and a velvety pan sauce all in the same skillet. This is the kind of centerpiece dish that makes any meal feel like a true celebration.
Table of Contents
Table of Contents
Recipe Overview: The Perfect Holiday Main Course
What makes these Cranberry-Stuffed Pork Chops so spectacular is their incredible combination of flavors and the foolproof cooking technique that guarantees a juicy result. The pork chops are filled with a delicious, moist, and savory stuffing made from potato bread, sweet-tart dried cranberries, and fragrant fresh sage. The secret to a perfectly cooked, tender pork chop is the sear-then-braise method: we first sear the chops to create a beautiful, golden-brown crust, and then finish them by gently simmering them in the covered skillet. The final, luxurious touch is a simple, creamy pan sauce made from the delicious drippings.
| Metric | Time / Level |
| Total Time | 45 minutes |
| Active Prep Time | 25 minutes |
| Difficulty Level | Easy |
| Servings | 4 |
The Essential Ingredients for This Showstopper
This recipe uses a handful of fresh, high-quality ingredients to create its signature savory and slightly sweet flavor.
- The Pork Chops: The cut of pork you choose is essential for this recipe!
- Thick-Cut & Bone-In: For the best, juiciest result, you must use thick-cut (at least 1- to 1 1/2-inch thick), bone-in, center-cut pork chops. The thickness is crucial for creating a generous pocket for the stuffing, and the bone adds a huge amount of flavor and helps to prevent the chop from drying out during cooking.
- The Cranberry-Sage Stuffing: A classic, from-scratch, Thanksgiving-style stuffing.
- Potato Bread: Using soft, slightly sweet potato bread is a fantastic choice for the stuffing. It soaks up all the delicious flavors from the broth and aromatics and creates a wonderfully moist and tender texture.
- Dried Cranberries & Fresh Sage: This is the classic, quintessential holiday flavor combination. The sweet-tart, chewy dried cranberries and the earthy, pine-like, fragrant fresh sage are a perfect match for the savory pork.
- The Creamy Pan Sauce: A simple but luxurious sauce made in just minutes.
- Chicken Broth & Heavy Cream: A rich, savory chicken broth is used to deglaze the pan and form the base of the sauce, while a final splash of heavy cream and a swirl of butter create a wonderfully rich, luscious, and velvety finish.
Step-by-Step to Perfect Stuffed Pork Chops
This elegant meal comes together in just a few simple stages, all in one skillet.
Part 1: Make the Cranberry-Sage Stuffing
Step 1: In a large, nonstick skillet, melt 1 tablespoon of the unsalted butter over medium heat. Add the 2 stalks of finely diced celery and the 3/4 cup of chopped scallions. Cook for about 2 minutes, until the vegetables have softened slightly.
Step 2: Add the 3/4 cup of dried cranberries and the 2 teaspoons of chopped fresh sage to the skillet and cook for 2 more minutes.
Step 3: Add the 2 1/2 cups of cubed potato bread and cook, stirring occasionally, for 2 minutes to toast the bread slightly.
Step 4: Add the 1/2 cup of chicken broth and the 2 tablespoons of chopped fresh parsley. Stir for about 1 minute, until the bread has absorbed all the broth. Season the stuffing with salt and pepper to your taste and transfer it to a separate bowl. Carefully wipe out the skillet.
Part 2: Prepare and Stuff the Pork Chops
Step 1: Holding a sharp paring knife parallel to your cutting board, carefully cut a deep, 2-inch-wide pocket into the fatty side of each of your thick pork chops. Be careful not to cut all the way through to the other side.
Step 2: Season the pork chops generously on both sides with kosher salt and freshly ground pepper.
Step 3: Fill the pocket of each pork chop evenly with the prepared cranberry-sage stuffing.
Part 3: Sear and Cook the Pork Chops
Step 1: In the same skillet, melt 1 tablespoon of the butter over medium-high heat. Carefully add the stuffed pork chops to the hot skillet.
Step 2: Sear the chops for about 2 minutes per side, until they have a beautiful, deep golden-brown crust.
Step 3: Add 1/2 cup of the chicken broth to the skillet and reduce the heat to medium-low. Cover the skillet and let the chops cook for about 5 more minutes, or until they are cooked through.
Pro Tip: The only 100% foolproof way to check for doneness is with an instant-read thermometer. Pork is perfectly and safely cooked when the internal temperature in the thickest part of the meat (not the stuffing) registers 145°F (63°C).
Step 4: Transfer the cooked pork chops to your serving plates and let them rest.
Part 4: The 2-Minute Creamy Pan Sauce
Step 1: Add the remaining 3/4 cup of chicken broth and the 3 tablespoons of heavy cream to the hot skillet. Increase the heat to medium-high.
Step 2: Bring the sauce to a simmer, using a wooden spoon or a spatula to scrape up all the delicious, flavorful browned bits from the bottom of the pan. Let the sauce simmer for about 2 minutes, until it has thickened slightly.
Step 3: Stir in the remaining 1 tablespoon of butter. Season the sauce with salt and pepper to your taste.
Pour the finished, creamy pan sauce over the top of your rested pork chops and serve immediately.
The Best Juicy & Elegant Cranberry-Stuffed Pork Chops
A comforting one-pan meal featuring bone-in pork chops filled with a savory cranberry and sage bread stuffing. The stuffing is made by sautéing celery, scallions, dried cranberries, and sage, then tossing the mixture with potato bread cubes and chicken broth. A deep pocket is cut into each pork chop and filled with the stuffing. The chops are then pan-seared until golden brown and simmered in chicken broth until cooked through. A quick and creamy pan sauce is made from the pan drippings to serve over the top.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sautéing, Braising
- Cuisine: American
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
- 4 bone-in center-cut pork chops (about 3 pounds total)
- 3 tablespoons heavy cream
Instructions
- Make the Stuffing: Melt 1 tablespoon of butter in a large nonstick skillet over medium heat. Add the celery and scallions and cook for 2 minutes, until slightly softened. Add the cranberries and sage and cook for another 2 minutes.
- Add the bread cubes and cook, stirring occasionally, for 2 minutes. Add 1/2 cup of the chicken broth and the parsley; stir for 1 minute until the broth is absorbed. Season with salt and pepper and transfer the stuffing to a bowl. Wipe out the skillet.
- Prepare and Cook the Pork Chops: Using a knife held 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, then fill the pockets evenly with the prepared stuffing.
- Melt 1 tablespoon of butter in the same skillet over medium-high heat. Add the stuffed chops and cook for 2 minutes per side, until golden brown.
- Add 1/2 cup of chicken broth to the skillet and reduce the heat to medium-low. Cover and cook for about 5 more minutes, until the chops are cooked through. Transfer the cooked chops to plates.
- Make the Pan Sauce: Add the remaining 3/4 cup of broth and the heavy cream to the skillet. Increase the heat to medium-high and simmer, stirring, for about 2 minutes until the sauce has slightly thickened.
- Stir in the remaining 1 tablespoon of butter. Season the sauce with salt and pepper.
- Pour the pan sauce over the pork chops and serve.
Notes
- This is a one-pan meal (after making the stuffing), where the pan drippings from the pork chops are used to create a flavorful pan sauce.
- Using potato bread for the stuffing results in a soft, moist texture.
- The chops are first seared for color and flavor, then gently simmered in broth to ensure they are cooked through and remain tender.
What to Serve With Your Stuffed Pork Chops
This beautiful skillet dinner is a fantastic centerpiece for a complete and comforting meal.
- Creamy Mashed Potatoes: The absolute perfect partner for sopping up every last drop of that incredible creamy pan sauce.
- Roasted Vegetables: Serve them alongside some simple, roasted Brussels sprouts, glazed carrots, or green beans.
- Wild Rice Pilaf: A nutty, earthy wild rice pilaf is another elegant and delicious side dish.
Storage and Make-Ahead Tips
- Make-Ahead: For a super-fast weeknight meal, you can prepare the entire cranberry-sage stuffing up to 2 days in advance. Let it cool completely and store it in an airtight container in the refrigerator.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: The best way to reheat the pork chops without drying them out is to place them in a covered skillet with a small splash of chicken broth over a low heat until they are warmed through.
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Creative Recipe Variations
- Use a Different Stuffing: For a different but equally delicious flavor, you can swap the dried cranberries in the stuffing for an equal amount of chopped dried apricots or cherries. You can also use a hearty cornbread instead of the potato bread.
- Add a Sophisticated Boozy Kick: For an even more elegant, “grown-up” flavor, you can deglaze the pan with 1/4 cup of a good quality apple brandy (like Calvados) or a dry white wine after you have seared the pork chops, before you add the chicken broth for the final cook.
- Use Boneless Chicken Breasts: If you’re not a fan of pork, this same fantastic stuffing and pan sauce technique is also absolutely wonderful with thick, boneless, skinless chicken breasts. Just be sure to adjust the cooking time accordingly.
Enjoy Your Elegant Holiday Main Course!
You’ve just created a truly special dish that is the very definition of a holiday indulgence. This Cranberry-Stuffed Pork Chop recipe, with its savory stuffing and its luscious cream sauce, is a rewarding and deeply satisfying meal that is guaranteed to impress your family and friends. It’s a timeless classic that will make any occasion feel like a true celebration.
We hope you enjoy every last, perfect, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves an easy and impressive main course!
Frequently Asked Questions (FAQs)
Q1: What are the absolute best pork chops to use for stuffing?
For this recipe, you must use thick-cut, bone-in, center-cut pork chops that are at least 1-inch thick, and preferably 1 1/2-inches thick. Thinner, boneless chops will not have enough room to create a pocket for the stuffing and are much more likely to overcook and become dry.
Q2: How do I know for sure when my pork chops are cooked through without drying them out?
The only 100% foolproof way to guarantee a juicy, perfectly cooked pork chop is to use an instant-read thermometer. The USDA recommends cooking pork to an internal temperature of 145°F (63°C), followed by a 3-minute rest. This will result in a pork chop that is incredibly juicy and may still have a hint of pink in the center, which is perfectly safe and delicious.
Q3: Can I make the stuffing ahead of time?
Yes, absolutely! This is a fantastic time-saving trick. You can prepare the entire cranberry-sage stuffing completely and store it in an airtight container in the refrigerator for up to 2 days. This turns the final dish into a very quick, 20-minute assembly and cook job.
Q4: What is the best and safest way to cut a pocket in a pork chop?
The key is to use a small, sharp paring knife. Place the pork chop flat on your cutting board. Hold your knife parallel to the cutting board and carefully insert the tip into the center of the fatty edge of the chop. Gently work the knife back and forth to create a deep, 2- to 3-inch wide pocket, being careful not to cut all the way through to the other side or through the top or bottom of the chop.
Q5: Can I use fresh cranberries instead of dried?
It is highly recommended to stick with dried cranberries for the stuffing. Fresh cranberries would release a significant amount of tart, liquidy juice as they cook, which could make your bread stuffing very soggy.