Cornbread and Cranberry Stuffed Pork Chops

Cornbread and Cranberry Stuffed Pork Chops

The perfect holiday meal!


  • 4 boneless pork chops, about 1 inch think, cut horizontally
  • 1 cup cornbread stuffing
  • 3 tablespoons chicken stock
  • 1/2 cup onion, diced
  • 1/3 cup celery, diced
  • 2 teaspoons fresh sage, chopped
  • 1 cup dried cranberries
  • 3 tablespoons olive oil, divided
  • 1/4 teaspoon salt, plus more for seasoning
  • 1/4 teaspoon pepper, plus more for seasoning


  1. Preheat oven to 350 degrees
  2. In a ovenproof skillet heat 1 tablespoon oil, add onions and cook until tender, about 3 minutes. Add celery and cook for an additional minute. Remove from heat.
  3. Add stuffing and chicken stock, stir until liquid is absorbed. Fold in cranberries, sage, salt and pepper.
  4. Heat remaining 2 tablespoons of olive oil.
  5. Stuff porkchops with filling and season both sides of chops with salt and pepper.
  6. Sear porkchops about 2 minutes on each side, or until golden brown.
  7. Transfer skillet to oven, cook for 20 minutes, or until meat thermometer reads 155 degrees.
  8. Let stand for 5 minutes.
  9. Enjoy!!

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