These baked boneless pork chops are tender, juicy, and filled with delicious cranberry stuffing. Make this quick recipe for dinner tonight!
Around this time of year, we’re always looking for a comforting dish that will fill our bellies and warm our souls. This stuffed pork chop recipe does just that!
It’s a hearty, delicious dish that you’ll want to make over and over again. Oh, and did I mention it only takes about 45 minutes to whip up?
There’s nothing quite as satisfying as cutting into a flavorful piece of pork, especially when it’s stuffed with deliciously moist cranberry stuffing. This is a recipe fit for a king, and enjoyed by everyone!
Cranberry Stuffing Baked Boneless Pork Chops
Note: This is just a partial list of ingredients. For the full ingredient list, see the recipe card at the bottom of this post.
- Cranberries – Cranberries give a sweetness to this dish that can’t be beat. Who doesn’t love savory and sweet? This holiday classic fruit should be fresh in order to provide the best flavor and texture, but frozen will work wonderfully as well.
- Ranch Seasoning Mix – I recommend making your own to maximize the flavor! Store bought is fine, but a homemade seasoning just can’t be beat. If you want the best recipe, check out my homemade ranch seasoning.
- Bread Cubes – The best type of bread for this stuffing should have a neutral flavor. Make sure it’s a bit dried out, too. If it’s fresh and soft, it could get soggy. French bread, challah and brioche are good choices.
- Boneless Pork Chops -. Always reach for the pork in the store that is pinkish in color and has some marbling. Marbling is fat, and fat = flavor! Also, be sure to use thick-cut chops, not thin-cut breakfast chops.
How to Make Stuffed Boneless Pork Chops
Before you can start the cooking, you’ll need to make the stuffing. It’s a simple process that takes just a few minutes!
Making the cranberry stuffing
- Saute the vegetables. When sauteéing the onion, celery, carrot and cranberry, make careful, as you want to avoid overcooking them. You want to keep them over the heat just until they’re soft. If they’re overcooked, they’ll turn into mush once mixed into the bread cubes.
- Cool the vegetables. This step is also vital in making stuffing that isn’t mushy. Allow the cranberries and vegetables to cool! They should be room temperature before combining them with the bread cubes.
Your hands might get a little messy, but it’s all worth it!
Making the Seasoned Pork Chops
- Season the meat. Season the meat evenly and leave the fat side intact. Remember, the fat has the flavor!
- Stuff the chops. Along with seasoning evenly, you need to stuff each pork chop with the same amount of stuffing. Try to be as exact as you can with this step, that way, they all cook through perfectly. You don’t want any of them to be over or undercooked.
- Bake and check for doneness. Most importantly, check the temperature of the meat before you declare it to be done! The internal temperature should be 145°F.
How long can I keep stuffing stuffed pork chops in the refrigerator?
In an airtight container, this entreé will last about 3-4 days in the fridge. You can reheat it in the microwave, but the oven will provide better texture. Just pop it back in at 350 degrees and let it heat up for about 10 minutes, or until thoroughly warmed.
Can they be frozen?
Certainly! Tightly wrapped in foil or plastic wrap, baked boneless pork chops can be frozen for about 3 months. When you’re ready, let them thaw overnight in the refrigerator before reheating.
IMPORTANT: Do not stuff and freeze uncooked pork! Your meal should be fully cooked before entering the freezer.
Can I add anything to make them sweeter?
If the cranberries aren’t enough to satisfy your sweet tooth, try tossing in some finely chopped apples. They’re a great way to add sweetness and texture to this already incredible dinner!
Cranberry Stuffed Baked Boneless Pork Chops
- 2 lbs boneless pork chops (1 1/4 inch thick, loin chops)
- 2 tbsp olive oil
- 2 tbsp Ranch Seasoning Mix
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 1 tbsp butter
- 1/2 cup small white onion diced
- 1/2 cup celery stalk diced
- 1/2 cup cranberries
- 1/4 cup carrot shredded
- 1/2 tsp salt
- 1 cup bread cubes
- 2/3 cup chicken broth
- 1 tbsp Ranch Seasoning Mix
- Preheat oven to 400˚F.
- In a small bowl whisk together the olive oil, Ranch Seasoning and paprika. Set aside.
- Carefully cut a pocket into the side of each pork chop (leaving fat side intact). Set aside.
- In a skillet over medium heat add the butter and oil. Saute the onion, celery, cranberries and carrot until vegetables are soft, 4-5 minutes. Season with salt. Remove from heat and allow to cool (See Note 1).
- Transfer to a bowl and toss with bread cubes, chicken broth and Ranch Seasoning. If mixture is too loose, add a few more bread cubes or use less chicken chicken stock. It should hold together.
Make the Pork Chops
- Salt and pepper both sides of each pork chop. Divide stuffing equally between each pork chop. Carefully spoon stuffing inside each pork chop pocket, being sure not to poke through meat. Place stuffed chops on a lined cookie sheet or in a prepared baking dish (sprayed with cooking spray). Brush the tops of each pork chop with Ranch Paprika paste.
- Bake uncovered for 18-20 minutes or until pork chops have reached internal temperature of 145˚F. Be sure to test in thickest part of pork meat. Remove from heat and allow to rest 3 minutes before serving.
- Allow the cranberries and vegetables to cool! They should be room temperature before combining them with the bread cubes.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.