Pork Chops with Stuffing

Pork Chops with Stuffing

Juicy pan-seared pork chops baked over a savory herb bread stuffing with a tangy cranberry finish. A comforting American dinner with 36g of protein in 640 calories.

Ingredients

• 2 bone-in pork chops (about 10 oz total)
• 1 cup bread cubes (stale or toasted)
• 1/4 cup celery, diced
• 1/4 cup onion, diced
• 1 clove garlic, minced
• 1 tbsp fresh sage, chopped
• 1 tsp fresh thyme leaves
• 1/4 cup low-sodium chicken broth
• 1 tbsp butter
• 1 tbsp olive oil
• 1 tbsp fresh parsley, chopped
• 2 tbsp cranberry sauce
• 1 tsp Dijon mustard
• Salt and black pepper, to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Sauté the onion, celery, and garlic in the butter over medium heat for 4-5 minutes until softened.
3. Stir in the bread cubes, sage, thyme, and parsley, then moisten with the chicken broth. Season with salt and pepper and transfer to a small baking dish.
4. Bake the stuffing for 15 minutes while you prepare the pork.
5. Season the pork chops generously with salt, pepper, and the Dijon mustard rubbed over both sides.
6. Heat the olive oil in an ovenproof skillet over medium-high heat and sear the chops for 2-3 minutes per side until browned.
7. Transfer the skillet to the oven and bake for 8-10 minutes until the pork reaches 145°F (63°C), then rest for 5 minutes.
8. Serve the chops over the baked stuffing, topped with a spoonful of cranberry sauce.

Nutrition Facts

Tips

• Toast stale bread cubes in the oven for a few minutes so the stuffing stays fluffy instead of gummy.
• Use a thermometer and pull the chops at 145°F (63°C); they’ll finish cooking as they rest and stay juicy.