If you're looking for a hearty, comforting meal that practically cooks itself, this Pork Chops with Cranberry Sauce and Stuffing is just the thing. Tender, juicy pork chops bake atop a layer of sweet/tart whole berry cranberry sauce, with a layer of stuffing capping the chops. The combination is pure comfort, bringing together flavours that feel both homey and a bit special at the same time.
Simple enough for a family supper and delicious enough for company, this easy one-dish meal delivers all the cozy goodness of a holiday dinner without all the work. Serve it with your favourite sides and vegetables and watch everyone comeback for seconds!
This recipe I am sharing with you today is one of those recipes that tastes even cozier than the effort required to make it. It is a perfect dish for a quick and easy midweek supper, requiring only three simple ingredients.
Simply seasoned pork chops are laid out in a baking dish, atop sweet/tart cranberry sauce and then topped with a simple stuffing, covered and then baked to tender and juicy perfection.
I believe this is a recipe I originally got from the Kraft website a number of years ago. I used to make it in England using Paxo Stuffing mix. It was always so delicious. You can of course use North American stuffing mix, from the box or homemade.
You can also use either boneless or bone in chops. I have done it both ways. Bone in do take a bit longer to cook, so bear that in mind.
These make a really delicious supper when served with potatoes or rice and a veggie on the side. Yesterday we had leftover baked potatoes fried in butter with onions and some corn. We were two very happy campers.
INGREDIENTS NEEDED
TO MAKE
🐖CRANBERRY CHOPS WITH STUFFING🐖
Only three simple ingredients. A great store cupboard meal.
- 6 boneless Pork loin chops, 3/4 inch thick
- 1 can of whole berry cranberry sauce (in the UK, use two jars,)
- 1 package of stuffing mix for chicken, prepared according to the package (In the U.K. use Paxo)
- salt and pepper to taste
🐖NOTES ON INGREDIENTS🐖
The star of the dish! I like to use thick cut boneless chops. Loin or sirloin. Bone in chops are especially flavourful but will take longer to cook.
Cranberry Sauce
This adds a lovely sweet-tart flavour that complements the richness of the pork beautifully. Whole berry sauce provides a bit more texture, but jellied cranberry sauce can also be used with excellent results.
Stuffing Mix
A packaged herb seasoned stuffing mix makes this recipe wonderfully simple and convenient. The savoury herbs pair beautifully with both the pork and the cranberry sauce. Feel free to use your favourite variety.
HOW TO MAKE
🐖CRANBERRY CHOPS WITH STUFFING🐖
Nothing could be easier to make than this simple dish.
- Preheat the oven to 375*F/190*C/ gas mark 5. Butter a shallow casserole dish large enough to hold the chops in a single layer. (You want them to lay flat and have a bit of room around each for the air to circulate.)
- Open the can of cranberry sauce and dump it into the casserole dish. Mash it out with a fork to cover the bottom of the dish in an even layer. (If using homemade cranberry sauce, just cover the bottom of the baking dish in an even layer.)
- Season your chops lightly or according to taste. Lay them on top of the cranberry sauce, spacing them evenly, and leaving a bit of space in between to allow the air to circulate. (This helps them to cook evenly. If you like you can season and brown the pork chops first.)
- Divide the prepared stuffing between the chops, placing an even amount on top of each one. (easy peasy.) Cover tightly with foil.
- Bake in the preheated oven for 25 minutes.
- Uncover and bake for a further 10 minutes at which time the pork should be cooked through and the stuffing golden brown. (Internal temperature of Pork registers 145*F/63*C)
- Leave to stand for several minutes before serving. Drizzle a bit of the sauce over each chop. (Letting it rest allows the juices of the pork to be reabsorbed back into the meat.)
🐖HINTS & TIPS FOR SUCCESS🐖
Take the chill off
For really juicy pork chops, bring them out of the refrigerator about 20 to 30 minutes before cooking. Taking the chill off helps them cook more evenly and stay tender.
Choose chops of similar thickness
This helps them to cook evenly so that every chop comes out tender and juicy. I cut mine into chops from a boneless pork sirloin roast.
Don't overcook the pork
Pork chops are at their best when cooked to an internal temperature of 145*F/63*C. Overcooking can make them dry.
Let the chops rest before serving
A few minutes of resting time allows the juices to redistribute through the meat.
Use whole berry cranberry sauce for added texture
The whole berries add little bursts of tart-sweet flavour that pair beautifully with the savoury stuffing.
Moisten the stuffing well
Make sure the stuffing mixture has enough liquid to stay tender during baking without becoming soggy.
Add some extra flavour to the stuffing
A handful of sauteed onions, celery, apple or chopped pecans can take the stuffing to the next level. I added chopped dried cranberries.
🐖FREQUENTLY ASKED QUESTIONS🐖
CAN I USE BONE IN CHOPS?
Yes, by all means. They will work beautifully, but just bear in mind that they may take a bit longer to cook.
WHAT KIND OF CRANBERRY SAUCE SHOULD I USE?
I recommend the whole berry sauce, which will add a bit more texture. In the U.K. it comes in small jars so you will need two of those. You can use homemade cranberry sauce if you wish. You will need enough to cover the bottom of the dish in an even layer.
CAN THIS RECIPE BE MADE AHEAD OF TIME?
You can assemble the stuffing and cranberry sauce ahead of time and refrigerate. When you are ready, simply add the chops and bake.
WHAT SIDE GO WELL WITH THIS DISH?
Any vegetable, potatoes, rice, or even a crisp garden salad for the light eaters.
CAN I USE HOMEMADE STUFFING?
Absolutely. If you have a favourite stuffing recipe, it can be substituted in place of the stuffing mix.
IS THIS A GOOD RECIPE FOR HOLIDAY MEALS?
It certainly is. The combination of pork, cranberry sauce and stuffing brings all the cozy flavours of the holidays to the table.
DO THE LEFTOVERS REHEAT WELL?
Yes! Store the leftovers in the refrigerator for up to 3 days and reheat gently in the oven or microwave.
CAN I USE CHICKEN INSTEAD OF PORK?
Yes, you can use boneless skinless chicken breasts or thighs successfully in this recipe with great results.
🐖A FEW MORE PORK CHOP RECIPES TO ENJOY🐖
We love pork chops in this house. Here are a few other delicious ways to prepare them.
PORK CHOPS WITH CREAM GRAVY - Deliciously tender pork chops with pepper gravy, a creamy pepper gravy. The same type of cream gravy that you might enjoy on biscuits with sausage. The chops are perfectly cooked, well flavored and spiced. The cream gravy is rich and the perfect accompaniment. Together they are excellent eating!
MAPLE GLAZED PORK CHOPS - These simple pan fried pork chops with their simple maple and mushroom sauce and glaze make for a really quick and easy dinner recipe. You begin by curing them with a simple brown sugar rub. Browned and then finished off with the sauce for a fabulously simple and delicious entree.
Pin this delicious recipe to your Main Dish, or Pork recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: 6 servings
Cranberry Chops with Stuffing
Prep time: 5 MinCook time: 35 MinInactive time: 5 MinTotal time: 45 Min
Quite simply delicious. Only three simple ingredients needed.
Ingredients
- 6 boneless Pork loin chops, 3/4 inch thick
- 1 can of whole berry cranberry sauce (in the UK, use two jars,)
- 1 package of stuffing mix for chicken, prepared according to the package (In the U.K. use Paxo)
- salt and pepper to taste
Instructions
- Preheat the oven to 375*F/190*C/ gas mark 5. Butter a shallow casserole dish large enough to hold the chops in a single layer.
- Open the can of cranberry sauce and dump it into the casserole dish. Mash it out with a fork to cover the bottom of the dish in an even layer.
- Season your chops lightly or according to taste. Lay them on top of the cranberry sauce, spacing them evenly, and leaving a bit of space in between to allow the air to circulate.
- Divide the prepared stuffing between the chops, placing an even amount on top of each one. Cover tightly with foil.
- Bake in the preheated oven for 25 minutes.
- Uncover and bake for a further 10 minutes at which time the pork should be cooked through and the stuffing golden brown. (Internal temperature of Pork registers 145*F/63*C)
- Leave to stand for several minutes before serving. Drizzle a bit of the sauce over each chop.
Notes
You can add some chopped dried cranberries or chopped toasted nuts or both to the stuffing if you wish.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
If you're a fan of barbeque flavours and cheesy comfort food, you're going to love this BBQ Beef Croissant Pie. Tender seasoned ground beef, a sweet and tangy homemade BBQ sauce, and plenty of sharp cheddar cheese are wrapped in a buttery croissant crust and baked until perfectly golden.
It's easy to make, economical, and guaranteed to become a family favourite. This is the kind of cozy, satisfying meal that brings everyone running to the table. All you need is a vegetable and perhaps a salad on the side and dinner is served!
When my kids were growing up I used to make these little biscuit cups for them called BBQ Biscuit Cups. They were really simple and very delicious, but it did make a lot.
You pressed some biscuit dough into muffin cups and filled them with a BBQ Beef filling and topped with cheese prior to baking. The kids loved them!
I had a tin of croissant/crescent roll dough in the refrigerator today and a package of extra lean ground beef I needed to use up and so I put my thinking cap on and decided to adapt my BBQ Biscuit Cup recipe to use the croissant dough, with very delicious results!
What you have here is a delicious supper pie composed of a croissant roll/crescent roll crust, stuffed with a layer of cheese and a lush BBQ beef filling. I make my own BBQ sauce, and use a good strong cheese for plenty of flavour.
Baked in the oven until golden brown and then topped with a final layer of cheese, it came out beautifully delicious. This was very much enjoyed, cut into wedges and then served with some tender stem broccoli and a salad on the side.
INGREDIENTS NEEDED
TO MAKE
⭐BBQ BEEF CROISSSANT PIE⭐
Simple, easy, store cupboard ingredients done well.
- 1 pound (453g) extra lean ground beef
- 3/4 cup (165g) of tomato ketchup
- 3 TBS soft light brown sugar
- 1 TBS cider vinegar
- 1 tsp mild chili powder
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/4 tsp garlic powder
- 1 tsp onion powder
- 2 cups (240g) grated strong/sharp cheddar cheese
- 1 can of refrigerated croissant roll dough
⭐NOTES ON INGREDIENTS⭐
Extra Lean Ground Beef
The foundation of the filling, extra lean ground beef provides plenty of hearty meaty flavour without a lot of extra grease. I often use ground steak if I can find it.
Tomato Ketchup
Ketchup forms the base of the homemade BBQ sauce, bringing sweetness, tanginess, and a lovely tomato flavour. It combines with the other seasonings to create a sauce that's both family-friendly and deliciously comforting.
Soft Light Brown Sugar
This adds sweetness and subtle caramel notes that help to give the sauce it's classic barbeque flavour. It's molasses content adds extra depth and richness.
Cider Vinegar
A splash of cider vinegar brightens the sauce and balances the sweetness of the ketchup and brown sugar, adding just enough tang to keep the flavours lively.
Mild Chili Powder
This contributes a gentle warmth and a touch of smokiness without making the dish overly spicy. You could also use smoked paprika in it's place.
Garlic and Onion Powders
Use powders and not salts. These both add subtle flavours that complement both the meat and the cheese.
Strong/Sharp Cheddar
Sharp mature cheddar adds a rich, cheesy bite that pairs beautifully with the sweet and tangy beef filling. As it melts, it creates a wonderfully gooey layer that makes every bite irresistible.
Refrigerated Croissant Dough/Crescent Dough
This clever shortcut creates a buttery, flaky crust without any fuss. As it bakes, it turns golden brown and crisp, perfectly encasing that savoury filling and giving the pie its signature appeal. In the UK use JusRol and in North American use Pillsbury.
HOW TO MAKE
⭐BBQ BEEF CROISSANT PIE⭐
This is really a very easy bake to make. Simple and delicious.
- Preheat the oven to 190*C/375*F/ gas mark 5. Spray a 9 inch pie pan with non stick cooking spray. Set aside. (I used a 9-inch round, 2-inch deep enamel pie pan.)
- Spray a non-stick pan with some cooking spray. Add the ground beef and cook, breaking it up as you go, until it is completely broken up and nicely browned. Set aside to cool slightly. (Getting colour on the meat will add flavour, also drain off any fat or liquid that accumulates.)
- Whisk together the ketchup, brown sugar, vinegar, chili powder, seasonings, garlic powder and onion powder. Stir this into the cooked beef, mixing it together well. (If desired you can skip all of the sauce ingredients and just use your own favourite BBQ sauce. I like to make my own from scratch though.)
- Separate the croissant dough and place in the pie plate in a spoke pattern, with the wider part in the centre of the tin and the tips overlapping the sides of the tin by about 3 inches. (You want to make sure there are no gaps in the bottom crust.)
- Press the dough out to cover the sides and bottom of the pan.
- Sprinkle with 1/2 of the cheese. Cover with the meat mixture. Sprinkle 1/2 of the remaining cheese over top. (Covering the bottom with cheese helps to keep the crust flaky.)
- Fold the points over the meat to meet in the middle, without overlapping it. Reserve the remaining cheese for later. (Its attractive to have some gaps between the slices on the top of the pie and also makes for ease when figuring out how to cut it.)
- Bake in the preheated oven for 20 minutes.
- Sprinkle with the remaining cheese and return to the oven just to melt the cheese. Allow to stand for about five minutes before cutting it into wedges to serve. (Keep an eye on it, you only want the cheese to melt.)
⭐HINTS AND TIPS FOR SUCCESS⭐
Brown the beef well
Take the time to get some lovely colour on the ground beef before adding the sauce ingredients. The browned bits add flavour and make the filling much more savoury and delicious.
Drain away any excess fat
Even when using extra lean ground beef, its a good idea to drain off any excess liquid before adding the barbecue sauce ingredients. This helps to keep the filling thick and prevents a soggy crust.
Taste and adjust the sauce
Before assembling the pie, give the BBQ mixture a taste. If you like things a little sweeter, add a touch more brown sugar. Prefer more tang? Add an extra splash of the cider vinegar.
Allow the filling to cool slightly
Hot filling can make the croissant dough difficult to work with and may affect how it bakes. The beef mixture should stand for 5 to 10 minutes before assembling the pie.
Don't skimp on the cheese
The strong cheddar brings richness and balances the sweet-tangy barbeque flavours. For the best melt and flavour, grate your own cheese rather than using pre-shredded.
Seal the edges well
Take a minute to firmly press and seal the bottom layers of dough together. This will help to keep all that cheesy BBQ goodness inside of the pie where it belongs.
Watch the crust during baking
Croissant dough can brown quickly towards the end of baking. If the top is becoming too dark before the pie is fully heated through, loosely tent it with foil.
Let it rest before slicing
As tempting as it is to dig right in, let the pie rest for 5 to 10 minutes. This will help the filling set up and make for cleaner slices.
Make it your own
This recipe is wonderfully adaptable. Try adding cooked bacon, diced bell peppers, sliced jalapenos, r even a handful of crispy fried onions for extra flavour and texture.
⭐FREQUENTLY ASKED QUESTIONS⭐
CAN I USE A DIFFERENT TYPE OF GROUND MEAT?
Certainly. While ground beef gives this pie its classic hearty flavour, you can substitute ground turkey, ground chicken, or even ground pork, if you prefer. Just beware that the flavour and richness of the filling may vary slightly.
CAN I USE A DIFFERENT CHEESE?
Absolutely. Sharp cheddar is my favourite because its robust flavour stands up well to the barbecue beef, but Monterey Jack, Colby, Gouda, or a Tex-Mex bland would also be delicious.
CAN THIS PIE BE MADE AHEAD OF TIME?
Yes, you can prepare the beef filling up to a day in advance and keep it refrigerated. When you're ready to bake, simply assemble the pie with the croissant dough and cheese and pop it into the oven.
CAN THIS PIE BE FROZEN?
Yes, you can freeze the cooked pie once it has cooled completely. Wrap it well, label and date, then freeze for up to three months. Thaw overnight in the refrigerator and reheat in the oven until heated through.
WHAT CAN CAUSE A SOGGY CRUST?
A soggy crust can happen if your beef mixture is too wet or if excess fat is not drained after browning the meat. Also allow the filling to cool slightly before using. This can help to keep the crust flakey.
CAN I ADD VEGETABLES TO THE FILLING?
Of course! Diced bell peppers, sauteed onions, mushrooms, corn, or jalapenos all work beautifully in this recipe. Just be sure to cook off any excess moisture before adding them.
HOW DO I KNOW WHEN THE PIE IS DONE?
The pie is ready when the croissant crust is puffed up and deeply golden brown and the filling is hot and bubbly around the edges.
WHAT CAN I SERVE WITH THIS?
The pie pairs wonderfully with coleslaw, a crisp garden salad, potato wedges, baked beans, corn on the cob or even a simple dish of pickles on the side.
CAN LEFTOVERS BE REHEATED?
Yes! Leftovers reheat beautifully in the oven, air fryer, or microwave. The oven will give you the crispiest crust, while the microwave is quickest and most convenient.
⭐A FEW MORE GROUND BEEF RECIPES TO ENJOY⭐
Ground beef is such a economical and versatile protein to use. Here are a few more recipes to enjoy it in.
GROUND BEEF & BARLEY SOUP - Although typically beef and barley soup will use cubes of stewing beef, this version uses ground beef and is a lot quicker to make. This is a delicious small batch recipe, making only three hearty servings, but can easily be doubled. With lots of vegetables and a tasty broth that everyone will enjoy. All you need on the side is some crusty bread.
MEATLOAF PIE WITH CHEESE & BACON - This Meat Loaf Pie brings together a tender, flavourful meatloaf base with a rich topping of tangy ketchup glaze, sharp cheddar cheese and smoky bacon. Its simple home cooking at it's very best. Perfect for busy weeknight suppers, cozy weekend dinners, or whenever you're craving hearty comfort food. This Vintage-inspired recipe has been a family favourite for many years.
Pin this delicious recipe to your Main Dish, or Ground Beef recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: Serves 6
BBQ Beef Croissant Pie
Prep time: 15 MinCook time: 20 MinInactive time: 5 MinTotal time: 40 Min
A delcious and easy pie that makes use of refrigerated croissant rolls. All you need is a salad and vegetable on the side for a complete meal!
Ingredients
- 1 pound (453g) extra lean ground beef
- 3/4 cup (165g) of tomato ketchup
- 3 TBS soft light brown sugar
- 1 TBS cider vinegar
- 1 tsp mild chili powder
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/4 tsp garlic powder
- 1 tsp onion powder
- 2 cups (240g) grated strong/sharp cheddar cheese
- 1 can of refrigerated croissant roll dough
Instructions
- Preheat the oven to 190*C/375*F/ gas mark 5. Spray a 9 inch pie pan with non stick cooking spray. Set aside.
- Spray a non-stick pan with some cooking spray. Add the ground beef and cook, breaking it up as you go, until it is completely broken up and nicely browned. Set aside to cool slightly.
- Whisk together the ketchup, brown sugar, vinegar, chili powder, seasonings, garlic powder and onion powder. Stir this into the cooked beef, mixing it together well.
- Separate the croissant dough and place in the pie plate in a spoke pattern, with the wider part in the centre of the tin and the tips overlapping the sides of the tin by about 3 inches.
- Press the dough out to cover the sides and bottom of the pan.
- Sprinkle with 1/2 of the cheese. Cover with the meat mixture. Sprinkle 1/2 of the remaining cheese over top.
- Fold the points over the meat to meet in the middle, without overlapping it. Reserve the remaining cheese for later.
- Bake in the preheated oven for 20 minutes.
- Sprinkle with the remaining cheese and return to the oven just to melt the cheese. Allow to stand for about five minutes before cutting it into wedges to serve.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
Subscribe to:
Posts (Atom)
Social Icons