Description

Craving a delicious, restaurant-quality meal that’s perfect for fall or holiday gatherings? Cranberry-Stuffed Pork Chops combine juicy bone-in pork chops with a savory-sweet stuffing of cranberries, celery, scallions, and sage, finished with a creamy pan sauce

Ingredients

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Cranberry-Stuffed Pork Chops use wholesome ingredients for a flavorful, seasonal result. Here’s what you’ll need for 4 servings:

3 tablespoons unsalted butter, divided: Adds richness to the stuffing and sauce.
2 stalks celery, finely diced: Provides crunch and savory flavor.
¾ cup chopped scallions: Adds mild oniony depth.
¾ cup dried cranberries: Brings tart, sweet contrast.
2 teaspoons chopped fresh sage: Contributes earthy, aromatic flavor.
4 slices potato bread, cubed (about 2 ½ cups): Forms the hearty stuffing base.
1 ¾ cups low-sodium chicken broth, divided: Moistens stuffing and creates the sauce.
2 tablespoons chopped fresh parsley: Adds fresh, herbaceous brightness.
Kosher salt and freshly ground black pepper: Seasons the dish to taste.
4 bone-in center-cut pork chops (about 3 pounds): Juicy, flavorful protein with pockets for stuffing.
3 tablespoons heavy cream: Creates a creamy, rich pan sauce.

Why These Ingredients Matter

Pork Chops: Bone-in center-cut chops stay juicy and hold the stuffing well.
Cranberries and Sage: Add a festive, sweet-tart, and earthy flavor profile.
Potato Bread: Soaks up broth for a soft, flavorful stuffing.
Cream and Broth: Create a silky, savory sauce that ties the dish together.

Substitutions and Variations

Butter: Swap with plant-based butter or olive oil for dairy-free.
Celery: Replace with finely diced fennel or carrots.
Scallions: Use chopped shallots, leeks, or 1 teaspoon onion powder.
Dried Cranberries: Substitute with raisins, dried cherries, or chopped dried apricots.
Sage: Swap with 1 teaspoon dried sage or fresh thyme.
Potato Bread: Use white bread, sourdough, or gluten-free bread.
Chicken Broth: Replace with vegetable broth or water with bouillon.
Heavy Cream: Use half-and-half, coconut cream, or omit for a lighter sauce.
Pork Chops: Swap with boneless chops (reduce cooking time by 1-2 minutes) or chicken breasts (cook to 165°F/74°C).
Gluten-Free: Use gluten-free bread and confirm broth is gluten-free.
Flavor Variations:
- Spicy Cranberry Pork: Add ¼ teaspoon red pepper flakes to the stuffing.
- Apple-Cranberry Pork: Include ½ cup diced apples with the cranberries.
- Herb-Infused Pork: Add 1 teaspoon fresh rosemary or thyme to the stuffing.
- Nutty Pork Chops: Mix 2 tablespoons chopped pecans or walnuts into the stuffing.
- Creamy Mustard Pork: Stir 1 teaspoon Dijon mustard into the sauce.

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Instructions

Step 1: Gather and Prep

Gather all ingredients: 3 tablespoons butter, 2 stalks celery, ¾ cup scallions, ¾ cup dried cranberries, 2 teaspoons sage, 4 slices potato bread, 1 ¾ cups chicken broth, 2 tablespoons parsley, kosher salt, black pepper, 4 pork chops, 3 tablespoons heavy cream.
Finely dice celery; chop scallions, sage, and parsley; cube bread into ½-inch pieces.

Tip: Use pre-cubed bread or day-old bread for better texture; prep ingredients in advance to streamline cooking.

Step 2: Make Stuffing

Melt 1 tablespoon butter in a large nonstick skillet over medium heat.
Add 2 stalks diced celery and ¾ cup chopped scallions; cook until slightly softened, about 2 minutes.
Add ¾ cup dried cranberries and 2 teaspoons chopped sage; cook for 2 minutes.
Add 4 slices cubed potato bread (2 ½ cups); cook, stirring occasionally, for 2 minutes.
Add ½ cup chicken broth and 2 tablespoons chopped parsley; stir until broth is absorbed, about 1 minute.
Season with salt and pepper; transfer stuffing to a bowl.

Tip: Stir gently to keep bread cubes intact; taste and adjust seasoning before stuffing.

Step 3: Prep Pork Chops

Wipe out the skillet with a paper towel.
Holding a knife parallel to the cutting board, cut a deep 2-inch-wide pocket into the side of each of the 4 pork chops.
Season chops on both sides with kosher salt and black pepper.
Fill pockets evenly with the stuffing (about ¼-⅓ cup per chop).

Tip: Cut carefully to avoid piercing through the chop; use a spoon to stuff evenly.

Step 4: Cook Pork Chops

Melt 1 tablespoon butter in the skillet over medium-high heat.
Add stuffed pork chops; cook until golden brown, about 2 minutes per side.
Add ½ cup chicken broth; reduce heat to medium-low, cover, and cook until chops reach 145°F (63°C) internally, about 5 minutes.
Transfer chops to plates.

Tip: Use a meat thermometer for accuracy; avoid overcooking to keep chops juicy.

Step 5: Make Sauce

Add remaining ¾ cup chicken broth and 3 tablespoons heavy cream to the skillet; increase heat to medium-high.
Simmer, stirring, until slightly thickened, about 2 minutes.
Stir in remaining 1 tablespoon butter; season with salt and pepper.

Tip: Scrape up browned bits for extra flavor; simmer until sauce coats a spoon lightly.

Step 6: Serve

Pour sauce over the pork chops.
Serve hot, about 1 stuffed chop with sauce per serving.

Tip: Drizzle sauce generously; serve immediately for the best texture and warmth.