Apple Cranberry Stuffed Pork Chops

Apple Cranberry Stuffed Pork Chops by

Steve Woronoff


Shopping List

  • 2 Tbsp butter, divided
  • 1⁄4 yellow onion, minced
  • 2 stalks celery, finely choped
  • 1⁄4 cup dried cranberries
  • 1 granny smith apple, peeled, cored, and diced
  • 1 tsp kosher salt
  • 5 pork chops, each about 8 oz and 1 inch thick
  • 1 cup apple juice
  • 1 Tbsp cornstarch
  • 2 Tbsp brown sugar
  • 1 tsp freshly ground black pepper


  • Preheat your oven to 350°.
  • Using a Dutch oven, melt 1 Tbsp butter over medium heat.
  • Add minced onion and cook until they just begin to turn brown.
  • Remove the Dutch oven from the heat and stir in celery, apple, and cranberries.
  • Season with salt.
  • Pour mixture into a bowl and allow to cool.
  • While the apple-cranberry mix is cooling, place a pork chop on a flat cutting surface and with the sharp knife cut a pocket lengthwise into the chop. Repeat with each pork chop.
  • Stuff the chops with the apple cranberry mix.
  • Next, melt the remaining 1 Tbsp butter in the dutch oven over medium heat. Pan fry the chops in butter for 2 minutes on each side.
  • Cover the Dutch oven and place in the oven for 45 minutes.
  • While the chops are in the oven, in a small bowl, stir together apple juice, cornstarch, and brown sugar.
  • After you have removed the baked pork chops, place the Dutch oven on the stove over medium-high heat.
  • Pour in the apple juice mixture, bring to a simmer, and reduce by half, stirring frequently.
  • Season with black pepper.
  • Serve with the apple glaze poured over the stuffed pork chops.