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.

Juicy & Elegant Cranberry-Stuffed Pork Chops

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.

Author: Grace
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.

Find it online: https://www.eatswithsoul.com/cranberry-stuffed-pork-chops/

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