Even though, in my opinion, this is a festive dish, you could definitely make these on a regular weeknight if you’d like to.
The recipe isn’t complicated or too difficult to make, and the ingredients are very inexpensive. In fact, they’re so common you probably already have everything at hand. But when combined, they’ll make such an amazing meal that it will feel like Christmas came early – that is, if you’re making these in the summer! Have you tried these stuffed pork chops already? Let us know in the comments how they turned out for you!
4 Tbsp. Kerrygold butter
1/4 cup celery chopped
1/4 cup onion diced
1/2 cup breadcrumbs
1/2 cup sweetened dried cranberries
1/2 cup water as needed
1/2 tsp parsley
1/2 tsp salt
1/8 tsp sage
4 thick pork chops boneless
1 & 1/2 Tbsp. Steak Seasoning
Pre-heat over to 350°.
Prep pork chops: cut a deep slit into each pork chop on one edge. Make a large pocket. Rub dried steak seasoning on both sides of all pork chops. Place on a plate and set aside.
Melt 2 Tbsp. of butter in large skillet over medium-high heat. Sauté onion and celery for approximately 5 minutes, until onions browned and celery softened.
Remove from heat. In a medium bowl, mix onion and celery mixture, breadcrumbs, cranberries, parsley, salt, and sage. Add water slowly and mix until mixture is moistened and slightly sticky. (All of the water might not be needed).
In same skillet as used earlier, melt remaining 2 Tbsp. of butter over medium heat. Cook each pork chop for 2-3 minutes per side, until browned. Remove from heat.
Grease an oven-safe dish. Place pork chops in dish. With a spoon, stuff the pocket of each pork chop with already prepped stuffing. Stuff to overflowing.
Cover with foil and bake for 50 minutes or until internal temperature is 160°.
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Quick tip: Serve with mashed potatoes or rice.