Tangy Pork Chop Stuffing Bake
Tangy Pork Chop Stuffing Bake might be just the side dish you are searching for. This recipe serves 6. Watching your figure? This dairy free recipe has 589 calories, 39g of protein, and 17g of fat per serving. Not Thanksgiving will be even more special with this recipe. Head to the store and pick up original barbecue sauce, pork chops, brown sugar, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.
Instructions
Preheat oven to 350F. Cook chops in skillet on medium heat 5 min. on each side or until browned on both sides. Meanwhile, prepare stuffing in large saucepan as directed on package.
Place chops in 13x9-inch baking dish; set aside.
Mix cranberry sauce, barbecue sauce and sugar.
Add to stuffing; mix lightly. Spoon evenly over chops.
Bake 30 min. or until chops are cooked through (160F).
Recommended wine: Chardonnay, Pinot Noir, Riesling
Pork Chops works really well with Chardonnay, Pinot Noir, and Riesling. Chardonnay suits simple chops or chops in a butter or cream sauce, dry riesling complements sweet additions like honey mustard or apples, and pinot noir is a safe bet for pork dishes in general. The Foley Estate Winery Sta. Rita Hills Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.
![Foley Estate Winery Sta. Rita Hills Chardonnay]()
Foley Estate Winery Sta. Rita Hills Chardonnay
Rancho Santa Rosa Vineyard was originally conceived as individual micro-vineyards delineated into 59 unique blocks based upon soil, exposure, elevation, grade, rootstock and clone. Rancho Santa Rosa produces remarkably rich and silky wines.