Cranberry Pork Chops with Corn bread Stuffing

Cranberry Pork Chops with Corn bread Stuffing
Cranberry Pork Chops with Corn bread Stuffing

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 4

    pork rib chops, cut 3/4 inch thick (about 2 lbs)

  • 1

    Tablespoon cooking oil

  • 1

    16 oz can whole cranberry sauce

  • 1

    Tablespoon Dijon-style mustard

  • 2

    teaspoons snipped fresh sage

  • 4

    cups corn bread stuffing mix

  • 1

    small sweet onion, chopped

  • 1

    stalk celery, chopped

  • 1

    small Granny Smith apple, cored and chopped

  • 1

    teaspoon finely shredded orange peel

  • 1/2

    cup reduced-sodium chicken broth

  • 1/4

    cup butter, melted

Directions

1. Line 3 1/2 to 4-quart slow cooker with a plastic slow-cooker liner; set aside. Sprinkle chops with salt and ground black pepper. In a large skillet, brown chops on both sides in hot oil. 2. In a medium bowl, combine cranberry sauce, mustard and sage; set aside. 3. In the slow cooker, combine stuffing mix, onion, celery, apple and orange peel. Add broth and butter and stir to combine. Place chops on top of stuffing mixture. Pour cranberry mixture over chops. 4. Cover; cook on low for 5 to 6 hours or high for 2 1/2 to 3 hours. Transfer chops and sauce to serving platter. Stir stuffing gently before serving.

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