Pork Chops With Harvest Stuffing
Our Rectangular Baker and Lid/Bowl team up to make these pork chops tender and juicy.
- 8 boneless pork loin chops, 3/4 inch thick (about 6 ounces each)
- 1 cup celery, chopped
- 3/4 cup onion, chopped
- 1/4 cup fresh parsley, snipped
- 1 package (16 ounces) corn bread stuffing mix
- 2-2 1/4 cups water
- 1 cup dried cranberries
- 1/4 cup butter or margarine, melted
- 1 teaspoon dried thyme leaves
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon vegetable oil, divided
- 1/2 cup orange marmalade
Preheat oven to 350°F. Trim excess fat from chops using Utility Knife. For each chop, insert tip of knife in center of one long side and cut a small pocket.
Chop celery and onion using Food Chopper; place in large Bamboo Fiber Mixing Bowl. Snip parsley with Professional Shears. Add to bowl along with stuffing mix, water, cranberries and butter; mix lightly using Mix ‘N Scraper®.
Using Medium Scoop, place one rounded scoop stuffing in pocket of each chop. Close pockets with wooden picks placed crisscross over openings. Spoon remaining stuffing into Rectangular Baker. Rub both sides of chops with combined seasonings.
Heat (12-in.) Skillet over medium-high heat. Add half of oil and 4 chops. Brown chops 1-2 minutes on each side. Remove to Baker. Repeat with remaining oil and chops. Arrange chops over stuffing. Cover with Rectangular Lid/Bowl. Bake 40 minutes. Carefully remove Lid/Bowl from Baker.
Microwave marmalade in Small Micro-Cooker® on HIGH 30 seconds. Spoon marmalade over chops. Continue baking, uncovered, 10-15 minutes or until Digital Pocket Thermometer inserted into thickest part of chops registers 160°F. Remove picks.
- 8 servings
Nutrients per serving:
Calories 760, Fat 27 g, Sodium 1090 mg, Dietary Fiber 4 g
Place chops in freezer about 10 minutes for meat to firm. This will make it easier to cut pockets.
Substitute raisins or dried cherries for cranberries, if desired.
Stuffing mixture can be prepared in advance and refrigerated, but stuff chops, brown and bake just before serving.