Stuffed Pork Chops

Don't wait until Thanksgiving to try this recipe - this is a hearty meal that can be enjoyed all year round. The vibrant hues of the peppers and onions add a delightful touch to the presentation.

    20 minutes
    28 minutes


  • 3 tablespoons olive oil (divided)
  • 1/4 cup each diced red pepper, celery and onion
  • 2 tablespoons dried cranberries
  • 1 cup prepared stuffing mix
  • 4 bone in pork chops
  • salt and pepper to taste
  • Fresh Sage leaves for garnish

Cooking Directions

  • 1
    Heat 1 tablespoon oil in a Circulon Ultimum 12-Inch Nonstick 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.
  • 2
    Remove from the heat and stir the vegetable mixture into the reserved stuffing; set aside to cool.
  • 3
    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.
  • 4
    In the same nonstick skillet, heat the remaining 2 tablespoons 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.
  • 5
    Remove the chops and garnish with fresh sage leaves.

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