These easy baked stuffed pork chops with cranberry and apple filling are so full of flavor. This is a dish that can easily be doubled. I love making meals that I can freeze for one of those busy nights when I don’t have time to cook. If you watch for a sale, you can make this dish very frugally too. Also, I suggest a few items you may want to make the dish. They are highlighted and are affiliate links. If you purchase something, I will make a small commission.
I am always ready for fall when it gets here. Although I love summer, cooler weather and comfort food are two of my favorite things.
Cranberries begin to be seen in the grocery store and I buy them up as soon as I see them. Here is a frugal tip – when the cranberries go on sale, buy a bunch of them and freeze them. They can be frozen in the bag that you purchase them in and will last for months. There is no need to defrost them when you uses them. Isn’t that great?
Here are a couple items you will need to make this dish:
Skillet (I use a cast iron)
I served this dish over egg noodles that had a little butter on them. I didn’t add salt or pepper to the egg noodles, I felt there was enough seasoning on the pork cutlets. The sweet from the apples and the tart from the cranberries is a perfect combination. Both of those ingredients go so well with the pork.
- Easy Baked Stuffed Pork Chops2015-08-19 19:32:47Serves 4Easy Baked Stuffed Pork Chops with cranberries, apples and onion.Write a reviewPrep Time15 minCook Time30 minPrep Time15 minCook Time30 minIngredients
- 2 tablespoon olive oil
- 1 onion, chopped
- 1 large Granny Smith apple - peeled, cored and diced
- 1 cup fresh cranberries
- salt and pepper to taste
- 4 boneless pork chops
- 1 tablespoon olive oil
- Onion powder to taste
- Garlic powder to taste
- Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in the onion and apple; cook and stir for 5 minutes. Stir in the cranberries and continue cooking until the apple and onions have softened, about 5 minutes more. Season to taste with salt, pepper. Place cooked mixture in a bowl and allow to cool.
- Preheat oven to 350 degrees F. Spray a small baking dish with cooking spray.
- Cut a large pocket into the pork chops using a sharp, thin bladed knife. Stuff the cooled apple mixture into the pork chops, and secure with toothpicks if needed. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Season the pork chops with salt, pepper, garlic powder and onion powder to taste, and place into the hot skillet. Cook on each side until browned, about 3 minutes, then transfer to a baking dish.
- Bake in preheated oven until the pork is no longer pink in the center, about 15 minutes depending on the thickness of the pork chops.
Feeding Big http://feedingbig.com/
- This recipe can easily be doubled. This dish freezes well and will be ready for you on those busy night. Watch for the pork to go on sale and make this a frugal meal
I love the color of this dish. It is so appealing. I just want to dig right in and get a plateful, don’t you? Here is one suggestion that I would make when you are fixing this dish. Make sure you get a pork cutlet hat is about 1 inch thick. These were about 1/2 to 3/4 inches thick and they were bit hard to make a pocket in .
Looking for more Fall recipes and ideas? How about these: