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Cranberry, Stuffing & Pork Chop Skillet
Cranberry| Stuffing & Pork Chop Skillet

Cranberry, Stuffing & Pork Chop Skillet

20 Min(s)
5 Min(s) Prep
15 Min(s) Cook
You're just 20 minutes away from serving up this easy and delicious pork chop skillet dish, made with whole berry cranberry sauce and stuffing.
What You Need
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4 servings
Original recipe yields 4 servings
2 tsp. GREY POUPON Dijon Mustard
4 bone-in pork chop s (1-1/2 lb.)
1 Tbsp. chopped fresh thyme
1/4 cup KRAFT Zesty Italian Dressing
1 can (16 oz.) whole berry cranberry sauce
3 slices OSCAR MAYER Baked Cooked Ham, chopped
1 pkg. STOVE TOP Stuffing Mix for Pork
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Let's Make It
1
Spread mustard onto both sides of chops. Sprinkle with thyme; press gently into mustard to secure.
2
Heat dressing in large nonstick skillet on medium heat. Add chops; cook 2 to 3 min. on each side or until browned on both sides. Remove from skillet; cover to keep warm.
3
Add cranberry sauce and ham to skillet; mix well. Top with chops. Bring sauce to boil; simmer on medium-low heat 10 min. or until chops are done (145ºF) and sauce is thickened. Meanwhile, prepare stuffing as directed on package.
4
Remove chops from skillet. Let stand 3 min. before serving with cranberry sauce and stuffing.
Kitchen Tips
Tip 1
Serving Suggestion
Serve with a mixed green salad tossed with your favorite KRAFT Dressing.
Tip 2
Substitute
Prepare using 4 boneless pork chops (1 lb.).
Nutrition
Calories
630
Calories From Fat
0
% Daily Value*
Total Fat 20g
26%
Saturated Fat 4.5g
23%
Trans Fat 0g
Cholesterol 70mg
23%
Sodium 1290mg
56%
Total Carbohydrates 80g
29%
Dietary Fibers 2g
7%
Sugars 48g
96%
Protein 32g
64%
Vitamin A
10%
Vitamin C
8%
Calcium
8%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
4 servings
* 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.
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