Harvest Pork Chops
Prep: 20 minutes
Bake: 1 hour
Bake from frozen: 1 hour 25 minutes
4 boneless center-cut pork chops (about 1 3/4 lbs total)
3/4 cup bread crumbs
1/2 cup chopped onion
1/2 cup chopped celery (2 stalks)
1/2 tsp salt, plus more for seasoning
1/4 tsp pepper, plus more for seasoning
1/2 cup low-sodium chicken broth
2 Tbs lemon juice, plus lemon wedges for serving
1/3 cup almonds, chopped, optional
1/3 cup dried cranberries, chopped
1. With a sharp knife, make a horizontal slit in the side of each chop, creating a good-size pocket. Season with salt and pepper.
2. In a bowl, combine remaining ingredients. Press 1/2 cup stuffing into each pork-chop pocket, mounding it at opening. Fit chops into a foil baking pan and cover with foil. Freeze until ready to use, or bake, covered, at 400 degrees for 40 minutes, then uncovered for 20 minutes.
To bake frozen pork chops: Preheat oven to 400 degrees. Place covered pan in oven and cook for 45 minutes. Remove foil and continue cooking until an instant-read thermometer reads 165 degrees when inserted into the chop, about another 40 minutes. Serve with lemon wedges.
How kids can help: Measure ingredients; mix stuffing.
Per pork chop: 442 calories, 16 g fat (8 g saturated), 861 mg sodium, 64 mg cholesterol.