Pork Chops with Cranberry Sauce & Stuffing

We found this recipe on the Kraft website, and enjoyed it, so I’m posting our version here. The original recipe was for 6 servings, which is way too much for us. I cut everything in half, so this should serve 2-3 people.

The leftover stuffing mix and cranberry sauce can be used with roasted chicken, a couple of days later.

Pork Chops with Cranberry Sauce & Stuffing


  • 1/2 pkg (6 oz pkg) stuffing mix for chicken
  • 1/2 can (16 oz can) jellied cranberry sauce
  • 2 boneless pork chops, 3/4 inch thick (about 3/4 lb)


  1. Heat oven to 375ºF.
  2. Prepare stuffing as directed on package.
  3. Spread cranberry sauce onto bottom of lightly greased 9×9-inch baking dish sprayed with cooking spray
  4. Add pork chops on top of sauce, and cover chops with the stuffing.
  5. Cover, and bake for 25 minutes
  6. Uncover, and bake until chops are done (145ºF), approx. 10 minutes.
  7. Remove from oven, and let stand 3 min. before serving.



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