Porkchops Stuffed with Craisin and Mint

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 337.2
  • Total Fat: 11.9 g
  • Cholesterol: 80.5 mg
  • Sodium: 47.8 mg
  • Total Carbs: 26.6 g
  • Dietary Fiber: 1.8 g
  • Protein: 31.8 g

View full nutritional breakdown of Porkchops Stuffed with Craisin and Mint calories by ingredient
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Number of Servings: 2


    Two thick cut pork chops, 4 oz/ea, about 1.25 in thick
    juice of one lime
    1/2 cup Craisins
    5 leaves fresh woolly mint, chopped
    3 leaves fresh sweet basil, chopped
    small onion, chopped
    mild curry powder


Preheat oven to 350 degrees.

In a bowl, mix craisins, lime juice, mint, and basil.

Rub lime juice and salt on outside of chop.

Slice open a pocket in the pork chops and stuff with about 2 tsp (per chop) of the mixture.

Heat iron skillet on high on the stove top. Sear chops about a minute on each side, and then place them in iron skillet into the oven. Bake about 40 minutes until internal temp reaches 150 degrees.

About 25 minutes before chops are done, place onions in a sauce pan. Add salt, curry powder, cinnamon, paprika. Cook until onions are translucent. Pour in remainder of craisin mixture. Simmer on low heat, stirring often.

Remove pork chops to plate, and scrape all of the remaining juices off of the skillet. Stir them into the onion curry.

Top pork chops with onion curry. Serve immediately.

Serves 2.

Number of Servings: 2

Recipe submitted by SparkPeople user ROSEPURR.

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Member Ratings For This Recipe

  • O.K.
    This was good but I had to guess how much of each spice to add to the onion curry. There are no measurements. - 12/13/08

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  • Very Good
    Meat had a great flavor and I loved the stuffing. Hubby liked too, but the kids turned up their noses at the stuffing and onion topping. We had to scrape it all off for them. - 6/27/07

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  • Incredible!
    I really enjoyed this dish - 6/24/07

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  • Incredible!
    My roommate made this for dinner last night. The flavors we great together! - 6/16/07

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  • Incredible!
    Fantastic! - 6/11/07

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