Flavorful Cranberry Stuffed Pork Chops |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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My family loves county-style cooking. But once in a while, I like to dress up down-home dishes and make them a little more special for company. A crunchy coating adds a nice touch to a traditional sausage loaf. Ingredients:
2 teaspoons dried rosemary, crushed |
1/2 teaspoon rubbed sage |
1/2 teaspoon dried tarragon |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/4 cup butter, melted |
5 slices day-old bread, cut into 1/2-inch cubes |
3/4 cup whole-berry cranberry sauce |
2 tablespoons water |
6 pork chops (1 inch thick) |
1 tablespoon vegetable oil |
Directions:
1. Combine the rosemary, sage, tarragon, salt and pepper; set half aside. In a large bowl, combine remaining seasonings and butter. Add bread cubes, cranberry sauce and water; toss to coat. Cut a pocket in each chop by slicing from the fat side almost to the bone. Spoon 1/4 cup stuffing into each pocket. Rub reserved seasonings over chops.
2. In a large skillet, brown chops in oil. Transfer to a 13-in. x 9-in. baking pan. Bake, uncovered, at 325° for 1 to 1-1/4 hours or until pork juices run clear. Yield: 6 servings.
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