Cranberry-Pecan Stuffed Pork Chops

Egg-free
Soy-free
Low-Sodium
Dish type
Dinner
Serves
4
Ready in
55 minutes

Ingredients

  • 1/3 cup chopped onion
  • 1/4 cup chopped pecans
  • 1 garlic clove, chopped
  • 1 tbsp. butter or margarine
  • 1/2 cup cornbread stuffing mix
  • 1/3 cup dried cranberries
  • 4 boneless pork loin chops
  • 3 tbsp. plum preserves, currant jelly or black cherry preserves

Directions

Prep Time
20 minutes
Cook Time
35 minutes
Ready in
55 minutes
  1. Preheat oven to 375°F. Heat butter in a small saucepan; add onion, pecans and garlic; cook, stirring, until onion is tender. Stir in stuffing mix, cranberries and 2 tablespoons hot water.
  2. Trim fat from pork chops. Make a pocket in each chop by cutting from thinnest side to thickest side (do not cut all the way through). Spoon stuffing mixture into pockets; secure with wooden picks. Season chops to taste with salt and pepper.
  3. Place chops on a rack in a shallow baking pan. Bake 30 minutes.
  4. Place preserves in a small microwave-safe bowl; microwave on HIGH 15 to 30 seconds or until melted. Brush preserves on chops; bake 5 to 10 minutes more or until no longer pink (160°F).

Nutritional Information

Serving Size
1
Per Serving
Calories 430, Calories Fat 174, Total Fat 19g, Saturated Fat 5g, Cholesterol 101mg, Sodium 214mg, Carbohydrate 24g, Protein 38g
Serving Size1
Calories430
Calories Fat174
Calories (fat) extra40
Total Fat19g
Total Fat (extra)29
Saturated Fat5g
Saturated Fat (extra)29
Cholesterol101mg
Cholesterol (extra)34
Sodium214mg
Sodium (extra)9
Potassium781mg
Carbohydrate24g
Carbohydrate (extra)8
Fiber2g
Fiber (extra)8
Sugars17g
Protein38g
Omega30g
Vitamin A200IU
Vitamin A (extra)4
Vitamin C1mg
Vitamin C (extra)3
Iron1mg
Iron (extra)10