Prep Time
20 Mins
Cook Time
16 Mins
Stand Time
15 Mins
Bake Time
25 Mins
Yield
Makes 6 servings

How to Make It

Step 1

Melt butter in a large ovenproof skillet over medium-high heat; add onion and celery. Sauté 8 to 10 minutes or until vegetables are tender and liquid evaporates. Remove from heat. Stir in breadcrumbs, cranberries, and next 5 ingredients. Let stand 10 minutes. Spoon breadcrumb mixture into a large zip-top plastic bag; set aside. Wipe skillet clean.

Step 2

Cut pork loin into 6 (1 1/2-inch-thick) chops. Cut a 1 1/2-inch slit in one side of each chop, cutting to but not through other side (about 1 1/2 to 2 inches), to form a pocket.

Step 3

Snip one corner of bag, and pipe breadcrumb mixture evenly into slits in pork. Rub both sides of stuffed chops evenly with steak seasoning.

Step 4

Cook chops in hot oil in ovenproof skillet over medium-high heat 2 to 3 minutes on each side or until chops are browned. Cover skillet with lid or aluminum foil. Bake at 350° for 20 to 25 minutes or until thermometer inserted in pork registers 155°. Remove from oven, and let stand 5 minutes or until thermometer registers 160°.

Step 5

*Substitute 6 (1 1/2-inch-thick) boneless pork chops for pork loin roast.

Step 6

Note: For testing purposes only, we used McCormick Grill Mates Montreal Steak Seasoning.

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