Cranberry Infused Stuffed Porkchop
In a small bowl put dried cranberries and cover with water and set aside.
Cook stuffing according to package. For lower fat put in less butter.
Pre-heat oven to 350. cover a shallow pan with a lip (about 8x11ish) with tin foil and pour 1/2 cup or cranberry juice into it.
Cut fat off pork chops. Using a short bladed knife, cut open the pork chop to make a small pocket in the meat. See the attached picture for details.
Measure out about 1.5 cups of stuffing. Drain your cranberries and mix them into the 1.5 cups stuffing. Divide the stuffing in half and stuff the pork chop with the mixture. Lightly salt and pepper the meat on both sides.
Place the meat in the shallow pan with the cranberry juice. Bake in the center of the oven for ten minutes. Flip the meat over carefully (as to not spill the stuffing) and continue to cook 10-15 minutes. Check meat with thermometer. When cooked, let set 5-10 minutes to soak in the remaining juices in the pan.
CALORIES: 527.7 |
FAT: 15.3g |
PROTEIN: 25g |
CARBS: 52.4g |