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Cranberry and thyme stuffed pork chops

Serves   8
Prep time: 25 mins
Cooking time: 40 mins

A twist on your traditional Christmas stuffed chicken, these cranberry and thyme stuffed pork chops are a must-try. Filled with festive flair, these pork chops are pockets full of fun that the whole whānau can enjoy. Serve with your favourite seasonal sides (we love blistered green beans and asparagus).  

cranberry and thyme stuffed pork chops




  • 6 slices of your favourite bread 
  • 80g butter 
  • 2 onions, diced  
  • 4 cloves garlic, minced 
  • 2 Tbsp fresh thyme leaves or 1 Tbsp dried thyme 
  • 1 cup dried cranberries 
  • 8 pork loin chops, fat trimmed 


  1. Preheat your oven to 180°C fan bake. In a food processor, blend bread into coarse breadcrumbs. '
  2. Melt two tablespoons of butter in a large frying pan over medium heat. Sauté the onion for a few minutes or until translucent.  
  3. Stir in the garlic, thyme and the remaining butter. Cook until the butter melts, then add in the breadcrumbs and stir to combine. Toast for 5-10 minutes or until golden. Stir in the cranberries, season with salt and pepper and remove from the heat. Reserve half of the stuffing mixture.   
  4. Using a sharp knife, cut a horizontal pocket into each pork chop. Stuff the pockets with the stuffing and secure them with toothpicks. Drizzle with olive oil and season with salt and pepper, then cook over medium-high heat in a large frying pan for 3-4 minutes on each side or until golden brown.
  5. Transfer to a lined baking tray and place in the oven to bake for 10-15 minutes or until cooked through. Remove toothpicks, then serve with the reserved stuffing.   

Top tip: A large handful of toasted sliced almonds add a marvellous crunch when sprinkled over the top of these stuffed pork chops.