Easy Holiday Meal
One of my favorite things to make for dinner is Grilled Pork Chops with Hot Cranberry Sauce and Sage Stuffing. The recipe is super easy to make, and serves as a great meal for your family during the holidays.
The Steak Bed
Since I can’t get my husband to eat stuffing, I use The Oyster Bed Companies – The Steak Bed to make this dish. It is so easy to create individual helpings for picky eaters, or even cook the recipe for just one person using the Steak Bed.
The “sizzler plate designed to take advantage of fluid dynamics, cleverly capturing “Au Jus.”The Oyster Bed
Is just the right shape and sized to fit two bone-in pork chops, while also providing a very good helping of my famous sage stuffing. The Steak Bed is designed to go directly on the grill, and that “advantage of fluid dynamics” cooks stuffing like you’ve never experienced before.
“Jus” Porky Goodness
The pork juices or “jus” transfer their richness to the stuffing creating the most scrumptious bite of porky goodness not to mention, the crispy bits of stuffing cooked to perfection on the Steak Bed are just they way I like it.
The hot cranberry sauce adds another layer of flavor with a hint of fresh rosemary, creating the most delectable bite.
- 2 bone-in pork chops
- 1 tablespoons yellow mustard
- 2 1/2 cups day old french bread, tightly packed
- 1 stick butter, divided
- 1 teaspoon vegetable oil
- 1/2 cup onions, chopped
- 1/2 cup celery, chopped
- 1 tablespoon fresh sage, chopped
- 1 tablespoon fresh parsley, chopped
- 1 8-ounce can chicken stock, divided
- 1/3 cup dried cranberries, chopped
- 1/3 cup pumpkin seeds, more for garnish
- 1 8-ounce can whole cranberry sauce
- 1 sprig fresh rosemary (1 teaspoon dried)
- Salt and Pepper
- For the Pork Chops: Rub 1 tablespoon yellow mustard over each pork chop. Season pork chops with salt and pepper and rest at room temperature until ready to grill.
- In a small saucepan combine, can of whole cranberry sauce, 1 spring fresh rosemary, 2 tablespoons butter, and 1/4 cup chicken stock
- Heat until bubbly. Reduce heat and keep warm
- Heat grill to 350
- While grill is heating make stuffing-
- Melt 2 tablespoons butter in a small sauce pan. Cook chopped onion, celery and sage until onion is translucent. Remove from heat and set aside
- In a medium mixing bowl combine, 2 1/2 cups chopped day old bread, cooked onion and celery, parsley, pumpkin seeds, and 1/2 cup chicken stock. Stir to combine. If stuffing is dry, add 2 more tablespoons chicken stock
- Melt 2 tablespoons butter in the same small saucepan and pour over mixed stuffing. Season with 1 teaspoon salt and 1 teaspoon pepper. Mix to combine
- Oil The Steak Bed with 1 teaspoon vegetable oil
- Place stuffing around the edge of the Steak Bed filling in the "Jus" well. (see photo)
- Place The Steak Bed directly on hot grill grates, close the grill cover and cook stuffing for 15 minutes at 350 F.
- Sear pork chops on the grill for 4 minutes per side. Once the chops have a good sear on both sides, place them on the empty section of the Steak Bed. Spoon hot cranberry sauce over the chops and close the grill cover. Reduce the heat to 300 F. Cook for 10 - 15 minutes or until the chops internal temperature is 145 F.
- Serve Pork Chops with additional cranberry sauce and sprinkle more pumpkin seeds over the stuffing. ENJOY!
I became an Ambassador for The Oyster Bed Company after meeting their team at the 2016 World Food Championships. The Owners, Tommy and Adam Waller, are the most hard-working and generous people I know. To learn more about their company and read their story click HERE.
I’d also like to give a special thanks to Beth Walton. #holyoyster
Gift Giving Ideas
The products are of impeccable quality, and can make great gifts for the holidays.
Check out all the Steak Bed Trays or the original, The Oyster Bed Trays, by visiting The Oyster Bed Company at this LINK
Happy Thanksgiving from my family to yours!