Apple-Cranberry Stuffed Pork Chops

Looking for a great meal for the holidays. These cranberry apple stuffed pork chops have a great sweet and savory flavor. The easy cranberry apple stuffing is a breeze to make and cooking the pork chops take only a few minutes to have great easy dinner. If fresh cranberries are not available you can rehydrate dried ones in some hot chicken stock or water. Check out the recipe below in the post.

In a large skillet, heat two teaspoons of olive oil over medium-high heat. Add the onion, thyme, rosemary and garlic. Saute until onions are tender, about 3 minutes.

 Add the apples, cranberries and apple juice.

Cook until lightly browned and cranberries start to burst and juice is evaporated, about 5 minutes. Remove from heat and cool to room temperature.

On each of the pork chops, cut a slit  and cut through the middle of the pork chop to make a pocket. Try to leave about 1/2" uncut all around the pork chop. (If easier you can butterfly the pork chop and toothpick or butcher twine the pork chop closed)

Fill each pork chop with the cooled apple cranberry filling. Depending on size, you might have about 1⁄4 mixture leftover, reserve for later. Season each pork chop with salt and pepper on both sides.

Heat a large skillet over medium-high heat. Add the remaining oil. Cook each pork chop for 3-4 minutes one each side or until pork chop is cooked throughout and filling is hot.

Place the pork chops on a serving dish and let rest for a couple minutes. If you have leftover filling, reheat in pan and serve over pork chops.