Recipe: Pork Chops with Cranberry Stuffing (Kroger, 1987)

PORK CHOPS WITH CRANBERRY STUFFING

Dash salt and pepper
1/4 cup chopped onion
1/4 cup butter or margarine
1/4 cup orange juice
1/4 tsp. salt
1 Tbsp. chopped parsley
1 1/2 cups seasoned bread cubes
1/2 cup chopped raw cranberries
4 boneless pork chops 1-inch thick, (1 lb.)
1/4 cup orange marmalade
2 Tbsp. apple-cider vinegar

In a medium skillet cook onion in butter till tender.

Stir in orange juice, salt, and parsley; remove from heat. Add bread cubes to butter mixture and toss till well combined. Gently stir in cranberries.

Cut a deep pocket in one side of each chop. Sprinkle inside of pocket with salt and pepper. Stuff each pocket with stuffing mixture. Place chops in a greased baking dish.

Combine marmalade and vinegar. Brush half of the sauce over stuffed chops.

Bake, covered, in a 350 degree F oven for 45 minutes. Brush remaining sauce over chops. Bake, uncovered, for 15 to 20 minutes more or till tender.

Garnish with baby carrots, cranberries, and fresh thyme, if desired.

Makes 4 servings
From: Recipelink.com
Source: Recipe card: The Kroger Co., 1987