Cranberry Pecan Stuffed Pork Chops

READY IN: 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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