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    Home » At Home with Rebecka

    Grilled Pork Chops with Hot Cranberry Sauce and Sage Stuffing

    November 21, 2019 by athomewithrebecka 2 Comments

    Easy Holiday Meal

    Grilled Pork Chop with Cranberry Sauce

    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 Design

    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.

    Grilled Pork Chop with Cranberry Sauce
    Grilled Pork Chop with Cranberry Sauce

    Grilled Pork Chops with Hot Cranberry Sauce and Sage Stuffing

    athomewithrebecka
    by Rebecka Evans
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 20 minutes mins
    Course Entree
    Cuisine American
    Servings 2

    Ingredients
      

    • 2 bone-in pork chops
    • 1 tablespoon yellow mustard
    • 2 ½ cups day old french bread tightly packed
    • 1 stick butter divided
    • 1 teaspoon vegetable oil
    • ½ cup onions chopped
    • ½ cup celery chopped
    • 1 tablespoon fresh sage chopped
    • 1 tablespoon fresh parsley chopped
    • 1 8- ounce can chicken stock divided
    • ⅓ cup dried cranberries chopped
    • ⅓ cup pumpkin seeds more for garnish
    • 1 8- ounce can whole cranberry sauce
    • 1 sprig fresh rosemary 1 teaspoon dried
    • Salt and Pepper

    Instructions
     

    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.
    • For the Warm Cranberry Sauce
    • In a small saucepan combine, a can of whole cranberry sauce, 1 spring fresh rosemary, 2 tablespoons butter, and ¼ cup chicken stock
    • Heat until bubbly. Reduce heat and keep warm
    • For the Stuffing
    • Heat grill to 350
    • While the grill is heating make stuffing-
    • Melt 2 tablespoons butter in a small saucepan. Cook chopped onion, celery, and sage until onion is translucent. Remove from heat and set aside
    • In a medium mixing bowl combine, 2 ½ cups chopped day-old bread, cooked onion and celery, parsley, pumpkin seeds, and ½ cup chicken stock. Stir to combine. If stuffing is dry, add 2 more tablespoons of 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
    • For the Pork Chops
    • 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.

    Notes

    • Serve Pork Chops with additional cranberry sauce and sprinkle more pumpkin seeds over the stuffing. ENJOY!
    Keyword Grilled Pork Chops with Hot Cranberry Sauce and Sage Stuffing
    Tried this recipe?Mention @athomewithrebecka or tag #athomewithrebecka!

    Ambassador

    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

    Grilled Pork Chops with Sage Stuffing and Hot Cranberry Sauce

    For more original recipes cooked in The Oyster Bed check out Baked Salmon Puffs, made in the "Stella" Bed; and my Father's Day recipe, Surf and Turf made in the Le Grande Oyster Bed.

    Happy Thanksgiving from my family to yours!

    « Hasselback Sage and Quince Sweet Potato Bake-Florida Crystals
    Organic Almond Cookies »

    Reader Interactions

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    1. lorimclain

      November 22, 2019 at 7:56 am

      Whoa ...these look amazing! I always knew you had CHOPS in all you do and create...but wow, the flavors in the stuffing with the pork....well yes please❣️

      Reply
      • athomewithrebecka

        November 25, 2019 at 10:50 am

        Awe, Thank you!! You’re the sweetest! I think stuffing is my first favorite side dish at Thanksgiving and it goes so well with pork!

        Reply

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    Rebecka Evans HeadShot Knives

    Home with Rebecka.

    Since 2010, this blog has been my cozy corner of the internet. I'm Rebecka, a wife, mother, grandmother, and an award-winning competitive cook.

    Together with my husband, Blake, I'm on a culinary journey of comfort and style here in Denver, Colorado. Our family is a blend of five grown children and eight beautiful grandchildren.

    The joy of creating recipes, competing in cooking challenges, and mastering the art of food photography and styling has always been a labor of love.

    More about me →

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