A Thanksgiving-style pork chop bake with stuffing and cranberries gets a summery twist with sweet and tangy BBQ sauce.
What You Need
Original recipe yields 6 servings
6 boneless pork chop s (1-1/2 lb.), 1/2 inch thick
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Pork
1 can (16 oz.) whole berry cranberry sauce
3/4 cup BULL'S-EYE Brown Sugar & Hickory Barbecue Sauce
2 Tbsp. brown sugar
1/4 tsp. ground cinnamon
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Let's Make It
Heat oven to 350°F.
Cook chops in skillet on medium heat 4 min. on each side or until browned on both sides. Meanwhile, prepare stuffing in large saucepan as directed on package.
Place chops in 13x9-inch baking dish. Mix cranberry sauce, barbecue sauce, sugar and cinnamon. Add to stuffing; mix lightly. Spoon over chops.
Bake 30 min. or until chops are done (145ºF). Remove from heat. Let stand 3 min. before serving.
Serve with a mixed green salad tossed with your favorite KRAFT Dressing.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 71g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.