Pork Chop Cranberry Casserole
A savory casserole combining tender pork chops with a tangy cranberry stuffing, perfect for holiday dinners or comforting family meals with a fruity and savory flavor blend.
Ingredients
Instructions
- Mix cranberries and sugar; let stand for 30 minutes.
- Saute onion and celery in butter until tender.
- Toss cranberries, onion, celery, stuffing mix, and evaporated milk together.
- Spoon the mixture into a greased 1-quart casserole dish.
- Brown the pork chops on both sides.
- Place the browned pork chops on top of the stuffing mixture.
- Cover the casserole.
- Bake at 350°F for 1 hour.
- Remove the cover during the last 10 minutes of baking.
Tips & Substitutions
For a twist, consider adding chopped apples or walnuts to the stuffing mix for extra flavor and texture. If you don't have evaporated milk, substitute with regular milk or a non-dairy alternative. To save time, use pre-made stuffing mix or even leftover bread for a homemade version. This dish also works well with other meats, so feel free to experiment with chicken or turkey.
Serving Suggestions
Serve the Pork Chop Cranberry Casserole with a side of steamed green beans or a fresh garden salad for a balanced meal. A dollop of cranberry sauce on the side can enhance the flavors. This dish pairs beautifully with American recipes like roasted vegetables or mashed potatoes, making it ideal for family dinners or holiday gatherings.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in a preheated oven at 350°F for about 20-25 minutes until heated through. If the top is browning too quickly, cover it with foil. You can also microwave individual portions for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Pork Chop Cranberry Casserole contains roughly 1768 calories, with 52g protein, 62g carbohydrates, and 145g fat. It is an excellent source of protein (103% of the Daily Value), iron (27% of the Daily Value), and potassium (21% of the Daily Value), and a good source of calcium and vitamin A. Note that it is relatively high in sodium, at 531mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen cranberries instead of fresh?
Yes, you can use frozen cranberries in this recipe. Just make sure to thaw them and drain any excess moisture before mixing with the sugar. The flavor will still be delicious, and frozen cranberries can add a nice tartness to the casserole.
What can I substitute for pork chops?
If you prefer a different protein, you can substitute pork chops with boneless skinless chicken breasts or thighs. Adjust the cooking time accordingly, as chicken may require slightly less time than pork to cook through. Ensure the internal temperature reaches 165°F for safety.
Can I prepare this casserole in advance?
Absolutely! You can prepare the casserole up to the point before baking, cover it tightly, and refrigerate for up to 24 hours. When ready to bake, simply remove it from the fridge and follow the baking instructions, adding a few extra minutes to the cooking time if it's cold from the refrigerator.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).