Home's Bounty

Pilgrim pork chops are perfect for when winter's chill keeps you at home

What feels better than a cozy home when an arctic blast comes our way? When a blizzard is on the radar, I love knowing a tasty supper is only as far away as the freezer and pantry. Pilgrim Pork Chops is just the kind of recipe that’s easy to have on hand.
The original recipe has been in my file for such a long time, I have no idea where I got it. I do know that it is a recipe that takes little time and effort to look and taste delicious. The thick pork chops are browned ahead of time, slowly cooked until tender, and finished with stuffing and a sauce of cranberries, mustard, onion and ginger. The pork chop mounded with stuffing and surrounded by cranberry sauce makes a beautiful plate. Whether served as a weeknight dinner or for company, it will be a hit.

RECIPE: Pilgrim Pork Chops


6 thick loin pork chops
1 tablespoon vegetable oil
Salt and pepper
1 can (16 oz) whole berry cranberry sauce
2 tablespoons chili sauce
1 tablespoon instant minced onion
2 teaspoons yellow mustard
1/8 teaspoon ground ginger
1 package (6 oz) stuffing mix


Brown pork chops in vegetable oil. Sprinkle chops with salt and pepper; add 2 tablespoons of water, cover tightly, and cook on a low simmer for 45 minutes or until the pork chops are fork tender. Occasionally check to make sure the water has not evaporated. Combine cranberry sauce, minced onion, mustard and ginger; pour in pan with chops. Prepare stuffing according to package directions; place about 1/3 cup of stuffing on each chop. Cook slowly, covered, 12–15 minutes. Remove to warm platter. Stir cranberry sauce into pan liquid; serve with chops.

Serves 6.

Note: All of the ingredients can be kept in the freezer or pantry.

Nancy Lynch is a self-taught cook from a family of foodies. She teaches cooking classes at Orange Tree Imports and All Through the House in Stoughton. E-mail your questions, comments or recipe requests to diningin@madisonmagazine.com.

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