Ingredients
- 3 Tbsp. Olive oil, divided
- 1/4 cup each diced red pepper, celery and onion
- 2 Tbsp. Dried cranberries
- 1 cup prepared stuffing mix
- 4 (1 1/2 “thick) bone in pork chops
- salt and pepper to taste
- Fresh Sage leaves for garnish
Stuffed Pork Chops
Meal: Dinner
Cuisine: American
Ingredient: Pork
Season: Fall
Contributor: Meyer
Directions
Prep Time: 20 minutes
Cooking Time: 28 minutes
- Heat 1 Tbsp. Oil in a large non-stick skillet over medium-high heat. Add the red pepper, celery, onion, cranberries and a pinch of salt and pepper. Cook until the vegetables begin to soften about 5-7 minutes.
- Remove from the heat and stir the vegetable mixture into the reserved stuffing; set aside to cool.
- Meanwhile, make a 3” slit along the boneless sides of each pork chop creating a pocket. Divide the stuffing mixture between the 4 pork chops, gently filling each pocket with the mixture.
- In the same non-stick skillet, heat the remaining 2 Tbsp. of olive oil over medium-high heat. Sprinkle the pork chops with salt and pepper and cook the chops for about 5-7 minutes per side, or until the chops are nicely browned and firm to the touch.
- Remove the chops and garnish with fresh sage leaves.
Makes 4 servings
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