Orange Cranberry Stuffed Pork Chops Combine sweet, savory, and tangy in our Orange Cranberry Stuffed Pork Chops recipe. Made with thyme sprigs, dried cranberries, boneless pork chops, and freshly squeezed orange juice, this dish is eye-catching, mouth-watering, and sure to impress the guests at your table. 4 Servings 0 peopleloved this print Ingredients Directions Ingredients 1/2 cup freshly squeezed orange juice 1/2 cup dried cranberries 2 Tbsp. sugar 1 cup store bought stuffing mix 2 thyme sprigs,, leaves only 4 boneless pork chops,, 2" thick Salt and pepper, to taste 3 Tbsp. Bertolli® Olive Oil Light Taste Directions Step 1: Bring orange juice, cranberries and sugar to a simmer; cook until reduced by half and the cranberries are rehydrated. Step 2: Remove from heat and strain the mixture, reserving the liquid and then set aside. Step 3: Mix the stuffing, thyme and cooked cranberries together in a bowl and season with a pinch of salt and pepper. Add enough of the reserved liquid to moisten the mixture then set aside. Step 4: Cut a horizontal slit in each pork chop to create a pocket and stuff a quarter of the cranberry stuffing in each pocket. Secure the opening with a toothpick. Sprinkle the pork chops with a pinch of salt and pepper on each side. Step 5: Heat Bertolli® Olive Oil in a cast iron skillet on medium high heat. Sear the pork chops for about 6 minutes on each side or until cooked through. Step 6: To serve, plate and drizzle with the remaining reserved cranberry sauce. Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes 15-Minute Chicken Margherita Get Cooking Tuscan Table Fall Get Cooking Spicy Tuscan Rigatoni with Sausage & Mushrooms Get Cooking Antipasto Tray Get Cooking Alfredo Florentine Lasagna Get Cooking Marinade Ratio Get Cooking
