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Stuffed Pork Chops

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.

Yield:

4 Servings


Ingredients

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

Directions

  1. Heat 1 tablespoon oil in a Farberware Luminescence 12-Inch Covered Deep 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 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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