Rating: 2.5 stars
2 Ratings
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  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Recipe by Southern Living December 2005


Recipe Summary test

20 mins
16 mins
15 mins
25 mins
1 hr 16 mins
Makes 6 servings


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

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

  • 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°.

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

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