Pork Chop And Stuffing Casserole With Cranberries Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.In a large skillet, heat the olive oil over medium-high heat. Season the pork chops with salt and pepper, then sear them in the skillet until browned on both sides.
• STEP 3.In a separate bowl, combine the stuffing mix, cranberries, chicken broth, and melted butter. Stir until well combined.
• STEP 4.Transfer the seared pork chops to a baking dish. Spoon the stuffing mixture over the pork chops, spreading it evenly.
• STEP 5.Cover the baking dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the pork chops are cooked through and the stuffing is golden brown.
• STEP 6.Remove from the oven and let the casserole rest for a few minutes before serving.
• STEP 7.Serve the Pork Chop and Stuffing Casserole with Cranberries hot, garnished with fresh parsley if desired.

Cooking Tips

• You can use bone-in or boneless pork chops for this recipe, depending on your preference.
• If you prefer a sweeter stuffing, you can add a tablespoon of brown sugar to the stuffing mixture.
• Feel free to add other ingredients to the stuffing, such as diced apples or chopped pecans, for extra flavor and texture.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat in the oven or microwave before serving.
• Serve the Pork Chop and Stuffing Casserole with Cranberries hot, garnished with fresh parsley if desired.