Serves: 6
Cook Time: 15 minutes

Cranberry & Nut Stuffed Pork Chops

Cranberry & Nut Stuffed Pork Chops


1tablespoon  olive oil
1small apple, peeled, cored and diced
1/2cup  diced onion
1/2cup  diced celery
1-1/2cups  fat-free chicken broth
1/4cup  sweetened dried cranberries, chopped
1package (6 ounces)  seasoned stuffing mix
1/4cup  Fisher Chef’s Naturals Chopped Pecans
2tablespoons  chopped fresh flat-leaf parsley
6center-cut (1-1/2 inches thick) pork chops (about 2-1/2 pounds)
1tablespoon  olive oil
1/2teaspoon  salt
1/4teaspoon  ground black pepper


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 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 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 rest 8 minutes before serving.

Nutrition Facts

Serving Size 1
Amount Per Serving
Calories 500 Fiber 2g
Calories From Fat Sugars 9g
Total Fat 24g Protein 39g
Saturated Fat 8g Carbohydrates 32g
Cholesterol 100mg Potassium
Sodium 1490mg Sodium Extra

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