Pork Chops with Dried Cranberries, Mushrooms and Chestnut Stuffing

Pork chops with dried cranberries, mushrooms, and chestnut stuffing.

After a long day of crunching numbers, I needed a little creativity in my life. So I decided to see what I could come up with these beautiful pork chops that I just purchased.

Tonight’s recipe was created as I went along. I wanted to play with new flavors and textures and create something different.

So, with no recipe in hand, the canvas of what dinner would be unraveled before my eyes.

Playing with cranberries, mushrooms, and chestnuts as stuffing made the pork chop as tender as possible. The pomegranate adds a tart spin, which is welcomed with the chops.

While straining, press any solids with the back of a wooden spoon to maximize the juices, thus adding more flavor.

If the chops are too big, close them with the help of toothpicks.

Cranberry rice is the perfect side dish as it absorbs juices, continuing the flavor of the pork chops. All in all, it’s a great combination.

In this Article

What Makes Pork Chops Best for This Recipe?

Pork chops are ideal for this recipe for several reasons. First, their naturally tender and juicy texture pairs beautifully with the robust flavors of the cranberries, mushrooms, and chestnuts, providing a pleasing contrast in every bite. 

Second, pork chops are versatile meat that readily absorbs the flavors of cranberry, chestnut, and mushroom stuffing, enhancing the dish’s overall taste.

Finally, the thickness of the pork chops allows ample space for the stuffing, ensuring that each serving is packed with a delightful combination of cranberries, mushrooms, and chestnuts.

Recipe tips 

1. Choosing Pork Chops: Opt for bone-in pork chops, which are juicier and more flavorful than boneless pork chops. The bone also helps the meat cook more evenly. 
2. Preparing the Stuffing: Finely chop the cranberries, mushrooms, and chestnuts with a sharp knife on a cutting board to ensure they mix well and can easily be stuffed into the pork chops.
3. Cooking Temperature: Avoid overcooking the pork chops. The USDA recommends cooking pork to an internal temperature of 145°F (63°C), followed by a 3-minute rest. Use a meat thermometer to ensure you achieve the correct temperature.
4. Resting Time: Allow the cooked pork chops to rest before cutting into them. This helps to keep them juicy by giving the meat time to reabsorb the juices. 
5. Make Ahead: The stuffing can be prepared a day ahead and stored in the refrigerator, reducing cooking time on the day you plan to serve the dish. 

Cooking tips and step-by-step instructions to make these excellent pork chops

• In a large skillet, melt 2 tablespoons of butter over high heat and add the shallots, dried cranberries, chestnuts, apples, mushrooms, ½ the juice of the pomegranate and grains, parsley, and Sherry wine. Sautee all the ingredients for 5 to 8 minutes until soft. Season with salt and pepper to taste.
• Preheat oven to 300°.
• Using a paring knife, make long cuts, 2 inches, into the side of each pork chop, cutting through to the bone to form a pocket. Fill each pocket with 2 tablespoons of cranberry-chestnut stuffing. Press to flatten, and season with salt and pepper.
• In a large skillet, heat the olive oil over high heat. Sear chops until golden brown, 3 to 4 minutes per side. Add ½ cup stock. Reduce heat to low; simmer covered until cooked through¸6 to 8 minutes.
• Transfer the pork chops to a plate and place in the oven to keep warm. Add the remaining ½ cup stock to the skillet and ½ the pomegranate juice and grains. Raise heat to high, and simmer, scraping up brown bits with a wooden spoon, until sauce is thick, 5 to 7 minutes.
• Strain the sauce through a fine sieve and drizzle over the pork.

Can You Use a Different Pork Cut?

While pork chops are the star of this recipe, other cuts of pork could work well, too. Tenderloin, for instance, offers a lean, tender choice that can be sliced open to create a pocket for the stuffing mixture. 

Similarly, a pork loin roast can create a larger, family-sized version of the dish. Keep in mind, though, that cooking times will vary with different cuts, so it’s essential to use a meat thermometer to ensure the pork is cooked to the correct internal temperature.

Substitutes and additions

• Stuffing: If chestnuts are not readily available, you can substitute them with other nuts like almonds or walnuts, which will still give a satisfying crunch to your stuffing. Similarly, if you’re not a fan of cranberries, consider replacing them with dried cherries or apricots for a unique flavor profile.
• Meat: While this recipe specifically calls for pork, it could easily be adapted to use chicken or turkey. Remember that cooking times and temperatures may vary when using different types of meat.
• Additions: For an extra layer of flavor, consider adding a little bit of fresh herbs like rosemary or thyme to the stuffing. You could also sprinkle your favorite cheese on top of the stuffed pork chops before baking for a deliciously cheesy crust.

Storage instructions

Refrigerator – Leftovers should be stored in airtight containers in the refrigerator for up to 3-4 days. When ready to eat, reheat in a preheated oven at 300°F (150°C) for 10-15 minutes or until thoroughly heated.

Ensure only to reheat the pork chops once to maintain the best texture and flavor.

Freezer – This stuffed pork chop dish freezes well. Once the pork chops have cooled to room temperature, place them in a freezer-safe container or zip-top bag.

You can freeze this dish for up to 3 months. To reheat, thaw overnight in the refrigerator; the next day, follow the reheating instructions above.

Make ahead of time – If you want to save time, you can make the stuffing recipe a day ahead, cover it with plastic wrap, and store it in the refrigerator.

You can also stuff the pork chops a day ahead and refrigerate them overnight.

On the day you plan to serve the dish, simply sear the chops and complete the remaining steps per the recipe instructions.

Frequently Asked Questions

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