Bring on the fall season with a tasty recipe for pork chops. You won’t be disappointed!
- 1 6 – ounce pork stuffing mix
- 1 cup water
- 1/4 cup butter or margarine, melted
- 1 14 – 16 – ounce can whole cranberry sauce
- 6 pork loin rib chops, cut 1-inch thick (about 3-3/4 pounds total)
- 1 tablespoon vegetable oil
- In a medium bowl, combine dry stuffing mix, water and butter. Stir in 3/4 cup of the cranberry sauce. Set remaining cranberry sauce aside.
- Trim fat from chops. Make a pocket in each chop by cutting a horizontal slit from the fat side of the chop almost to the bone. Spoon 1/4 cup of the stuffing mixture into pocket of each chop. If necessary, secure with wooden toothpicks. Spread any remaining stuffing in a 13x9x2-inch baking dish (3-quart rectangular).
- In a 12-inch skillet, brown chops, half at a time, on both sides in hot oil. Arrange chops in the baking dish over stuffing, overlapping as needed.
- Bake, uncovered, in a 325 degree F oven for 40 to 50 minutes or until an instant-read thermometer inserted in chops registers 160 degree F (make sure to insert thermometer into meat portion, not stuffing, and make sure thermometer does not touch bone) and juices run clear. Before serving, remove wooden toothpicks and discard.
- In a small saucepan, heat remaining cranberry sauce; spoon over the prepared chops. Makes 6 servings
Source and image credit: MidwestLiving