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Pork Chops W/ Apple Cranberry Stuffing

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“I only make stuffing from scratch at Thanksgiving and Christmas so I've taken to doctoring the box mixes. I put 4 chops in the instructions because those even numbers are usually what people are looking for however, at my grocery store the prepackaged thick or butterflied chops are sold in 3 packs. It's a pretty forgiving recipe though, just add another box of stuffing mix for up 6-8 chops and throw in more fruit and a larger pan. I increased the liquid by 1/4 c to allow for the onion and the fruit added to the mix.”
1hr 5mins

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. If pork chops are not butterflied, slice through leaving attached at one side so it opens like a book. Season inside and out with salt and pepper to taste.
  3. Heat a skillet on medium high heat with 2 T oil. Place pork cut side down in the pan.
  4. Leave for 4-5 minutes. Turn and fold the chop shut and brown each outer side of the meat. If the edges are very thick you can also brown the edges. The meat should not be cooked all the way through, only nicely seared and browned. Remove pan from the heat and cover to keep warm.
  5. To start the stuffing, add the apple liquid, chicken broth, onions, apples, cranberries and the butter to a saucepan and following directions bring to a boil.
  6. Once liquid is boiling stir in the bread and seasoning. Fold in well making sure all bread gets moistened. Cover. Remove from heat and let stand 5-10 minutes. Fluff with a fork.
  7. Arrange meat with the "hinged" side down in a 9x9 baking dish or cake pan sprayed with a nonstick spray. Fill the upward facing pockets of the pork with the stuffing. If you have any stuffing left, spoon around the base of the meat.
  8. Cover with foil and bake for 20-30 minutes or the meat is cooked to your satisfaction.
  9. I still have a thing about pork and I tend to overcook it to this day. Please use your own judgment:).

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