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orange cranberry stuffed pork chops

Serves: 4 Prep Time: 45 minutes

Ingredients

  • ½ cup freshly squeezed orange juice
  • ½ cup dried cranberries
  • 2 tbsp sugar
  • 1 cup store bought stuffing mix
  • 2 thyme sprigs, leaves only
  • 4 (2 inch thick) boneless pork chops
  • Salt and pepper, to taste
  • 3 tbsp Bertolli® 100% Pure Olive Oil

Preparation

  1. Bring orange juice, cranberries and sugar to a simmer; cook until reduced by half and the cranberries are rehydrated.
  2. Remove from heat and strain the mixture, reserving the liquid and then set aside.
  3. Mix the stuffing, thyme and cooked cranberries together in a bowl and season with a pinch of salt and pepper. Add enough of the reserved liquid to moisten the mixture then set aside.
  4. Cut a horizontal slit in each pork chop to create a pocket and stuff a quarter of the cranberry stuffing in each pocket. Secure the opening with a toothpick. Sprinkle the pork chops with a pinch of salt and pepper on each side.
  5. Heat Bertolli® Olive Oil in a cast iron skillet on medium high heat. Sear the pork chops for about 6 minutes on each side or until cooked through.
  6. To serve, plate and drizzle with the remaining reserved cranberry sauce.

  • ½ cup freshly squeezed orange juice
  • ½ cup dried cranberries
  • 2 tbsp sugar
  • 1 cup store bought stuffing mix
  • 2 thyme sprigs, leaves only
  • 4 (2 inch thick) boneless pork chops
  • Salt and pepper, to taste
  • 3 tbsp Bertolli® 100% Pure Olive Oil
  1. Bring orange juice, cranberries and sugar to a simmer; cook until reduced by half and the cranberries are rehydrated.
  2. Remove from heat and strain the mixture, reserving the liquid and then set aside.
  3. Mix the stuffing, thyme and cooked cranberries together in a bowl and season with a pinch of salt and pepper. Add enough of the reserved liquid to moisten the mixture then set aside.
  4. Cut a horizontal slit in each pork chop to create a pocket and stuff a quarter of the cranberry stuffing in each pocket. Secure the opening with a toothpick. Sprinkle the pork chops with a pinch of salt and pepper on each side.
  5. Heat Bertolli® Olive Oil in a cast iron skillet on medium high heat. Sear the pork chops for about 6 minutes on each side or until cooked through.
  6. To serve, plate and drizzle with the remaining reserved cranberry sauce.