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Cranberry Apple Stuffed Pork Chops

My H-E-B Texas Life Magazine



Quick and easy


Prep Time:

20 minutes

Cook Time:

30 minutes


8 servings


1/2  c.  H-E-B Dried Cranberries

1  pink lady apple, peeled, cored, and chopped

1  c.  H-E-B Apple Juice

2  Tbsp.  H-E-B Light Olive Oil

1  c.  H-E-B Ready, Fresh, Go! Chopped Onion & Celery

2 1/2  c.  H-E-B Herb Seasoned Stuffing

2  Tbsp.  H-E-B Butter

1  tsp.  rubbed sage

8  (1 1/4 inch thick) pork center-cut loin chops (lean trimmed or on bone)


Combine the dried cranberries, chopped apples, and apple juice in a microwave-safe bowl. Cover with plastic wrap and microwave on High power for 2 minutes. Allow the cranberry apple mixture to set 15 minutes to hydrate.

Heat oven to 350 degrees F. Spray a 13 x 9 baking dish with nonstick cooking spray and set aside.

Cut a large pocket into the side of each pork loin chop and season all sides with salt and pepper to taste. Heat a large heavy bottom skillet over Medium heat for 3 minutes. Spray the skillet with nonstick spray and brown each loin chop for 30 seconds on each side. Set the pork chops aside.

Using the same skillet, over Medium heat, add the olive oil and onion celery mixture and stir-fry for 3 minutes or until onions are tender. Turn off the heat and add the H-E-B Herb Seasoned Stuffing, butter, rubbed sage, and cranberry apple mixture. Season the mixture to taste with salt and pepper.

Loosely stuff 1/2 cup of the stuffing mixture into each pork chop pocket. Arrange the stuffed pork chops on the prepared baking sheet. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for 10 more minutes or until juices run clear.
Nutritional Information
No Nutritional Information Available
My H-E-B Texas Life Magazine

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