Pork Chops with Cranberry Sauce & Stuffing: An Easy One-Dish Dinner

 

 

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🐖

Pork Chops

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.

1. 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.)
2. 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.)
3. 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.)
4. Divide the prepared stuffing between the chops, placing an even amount on top of each one. (easy peasy.) Cover tightly with foil.
5. Bake in the preheated oven for 25 minutes. 
6. 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)
7. 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.

 

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Yield: 6 servings

Author: Marie Rayner

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

1. 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.
2. 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.
3. 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.
4. Divide the prepared stuffing between the chops, placing an even amount on top of each one. Cover tightly with foil.
5. Bake in the preheated oven for 25 minutes.
6. 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)
7. 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.

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