Oven Baked Stuffed Pork Chops
These Oven Baked Pork Chops are filled with savory cranberry sausage stuffing. They only take 20 minutes to bake and make a perfect easy dinner!
Servings: 5
Calories: 722kcal
Ingredients
- 10 boneless pork chops
- 4 Tablespoons olive oil
Stuffing:
- ¼ cup diced onions cooked until softened
- ¼ cup diced celery cooked until softened
- ½ cup cooked sausage diced
- 6 oz. Martin’s Potatobred Stuffing
- 1/2 can cream of chicken soup
- 3 Tablespoons butter melted
- 1/3 cup chicken broth
- 1/3 cup sour cream
- ¼ cup dried cranberries
- 2 teaspoons dried rosemary
- Salt/Pepper to taste
Pork Seasoning Mix
- 1 teaspoon Rosemary
- ¾ teaspoon oregano
- ¾ teaspoon thyme
- ¾ teaspoon sage
- 1/8 teaspoon nutmeg
- 1/8 teaspoon pepper
- ½ teaspoon salt
Instructions
- Preheat oven to 400 degrees
- Use a paring knife to slice into the side of each pork chop to create a pocket for the stuffing.
- Add all stuffing ingredients to a large bowl until just combined, don’t overmix.
- Scoop the stuffing into each pork chop, you’ll be able to stuff it with more than you think! Place the pork chops in a baking dish.
- Add 4 Tablespoons of olive oil to a medium bowl along with the pork seasoning ingredients. Use a pastry brush to brush it over the pork chops.
- Bake, uncovered, for 15-20 minutes, until the top of the pork chops begin to turn golden brown.
- Serve with roasted potatoes and green beans and enjoy!
Notes
This recipe makes enough to stuff 10 pork chops:
-You can stuff them all and wrap any uncooked pork chops in foil to be baked at a later date, OR
-You could stuff fewer chops and bake extra stuffing on the side to be served alongside the meal, for those who love extra stuffing!
Nutrition
Calories: 722kcal | Carbohydrates: 16g | Protein: 60g | Fat: 44g | Saturated Fat: 15g | Cholesterol: 209mg | Sodium: 880mg | Potassium: 1098mg | Fiber: 1g | Sugar: 5g | Vitamin A: 515IU | Vitamin C: 2.1mg | Calcium: 60mg | Iron: 2.3mg