Prep 15 mins
Cook 1 hr
I love chops this way, but then again I'm a cranberry freak. I turn up the oven a bit on the last part and sometimes add some soy sauce and pineapple to the recipe.
- 6 thick pork chops
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 3 large oranges
- 2 teaspoons brown sugar
- 5 slices white bread, diced
- 1⁄3 cup chopped fresh cranberries
- 1⁄4 cup chopped celery
- 1⁄4 teaspoon salt
- 3 teaspoons fresh orange juice
- In a heavy skillet brown chops in a small amount of butter or oil-remove and place in a casserole dish in a single layer-salt and pepper them.
- Cut 6 slices from the middle of the oranges.
- Squeeze juice from remaining orange pieces and the last whole one.
- You will want 1/2 cup juice plus 3 T.
- Set aside the 3 T.
- Mix the 1/2 cup juice with the brown sugar and pour over chops.
- Bake in 350°F oven for 45 minutes.
- Meanwhile dice bread, cranberries, celery and add to that salt and juice in a small bowl.
- Pull chops out of the oven, place an orange slice on each and mound with cranberry "stuffing".
- Spoon on some juice from the pan; return to oven and bake for 15 minutes longer.
This is a great recipe, soooo tasty. I used 4 centre cut chops 1" thick. I did not have fresh cranberries, so I used 1/3 cup of sultana raisins and 1/2 cup of canned whole cranberries. I only had 12 grain bread and used 3 slices since I only had 4 chops.Cooked as stated and turned up to 375 for the final 15 minutes. Chops came out tender, juicy and had tons of flavour. The "stuffing" came out with a nice crusty outer layer.This will definetely be made often in our house!
This recipe has revitalized pork chops for me! Tired of sloppy mushroom soup or dried out BBQ chops? Your taste buds will sing after sampling these succulent pork chops. I used manderine oranges instead of regular ones and had a fantastic result. My six year daughter and I thoroughly impressed my wife and parents at Christmas time.