Cranberry Pecan Stuffed Pork Chops Recipes

CRANBERRY PECAN STUFFED PORK CHOPS

Steps:

• Preheat oven to 350°F.
• For stuffing, heat oil in large skillet over medium heat 1 minute until hot. Add apple, onion and celery. Cook and stir 3 to 4 minutes until softened.
• Add chicken broth and cranberries; cook 3 to 4 minutes until mixture begins to bubble. Stir in stuffing mix, pecans and parsley. Remove from heat; set aside.
• For pork chops, lightly spray 9 x 13-inch baking dish with vegetable oil spray; set aside.
• Place pork chops on work surface. Cut a slit horizontally in each pork chop forming pocket. Spoon stuffing into pocket of each pork chop. Secure pork chops using toothpicks. Sprinkle with salt and pepper.
• Heat oil in large skillet over medium-high heat 1 minute until hot. Add pork chops; cook 2 to 3 minutes per side until deep golden brown.
• Transfer pork chops to baking dish. Bake 15 to 20 minutes until internal temperature reaches 155°F to 160°F on instant-read thermometer inserted in pork.
• Remove from oven to cooling rack; loosely cover with aluminum foil. Allow pork chops to cool for 8 minutes before serving.