Elegant and Easy, perfect for a dinner party, or a cozy night in.
In a small bowl put dried cranberries and cover with water and set aside.
Cook stuffing according to package. For lower fat put in less butter.
Pre-heat oven to 350. Cover a shallow pan with a lip (about 8x11ish) with tin foil and pour 1/2 cup or cranberry juice into it.
Cut fat off pork chops. Using a short bladed knife, cut open the pork chop to make a small pocket in the meat. See picture for details.
Measure out about 1.5 cups of stuffing. Drain your cranberries and mix them into the 1.5 cups stuffing. Divide the stuffing in half and stuff the pork chop with the mixture. Lightly salt and pepper the meat on both sides.
Place the meat in the shallow pan with the cranberry juice. Bake in the center of the oven for ten minutes. Flip the meat over carefully (as to not spill the stuffing) and continue to cook 10-15 minutes. Check meat with thermometer. When cooked, let set 5-10 minutes to soak in the remaining juices in the pan.
The trick to making this dish is not to over cook the meat. That way it stays moist and delicious.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (358g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 805 | ||
Calories from Fat: 211 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.5g | 31 % | |
Saturated Fat 7.4g | 37 % | |
Monounsaturated Fat 7.8g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 102.9mg | 32 % | |
Sodium 1803.2mg | 62 % | |
Potassium 912.9mg | 24 % | |
Total Carbohydrate 100g | 29 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 96.3g | ||
Protein 48.1g | 69 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 805
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