20 Minutes
90 Minutes


  • 4 BAYS® English Muffins, split and lightly toasted
  • 8 tablespoons butter, divided
  • 1 cup onion, finely chopped
  • 1 cup celery, finely chopped
  • 1/4 cup walnuts, chopped
  • 1/2 cup dried cranberries, chopped
  • 1 teaspoon rubbed sage
  • 4 1-inch to 1-1/4-inch thick center-cut pork rib chops (8 to 10 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3/4 cup chicken stock, divided
  • 2 tablespoons Madeira or Port, divided
  • 1 tablespoon heavy cream


  • Preheat oven to 350° F. Cut muffins into 1/4-inch cubes. Melt 7 tablespoons of butter in a large skillet (not nonstick). Sauté onion, celery and walnuts, over medium high heat until onion is softened. Stir in muffin cubes, cranberries and sage, stirring to coat evenly. Remove from heat.

  • With a sharp paring knife, cut a pocket in each chop all the way to rib. Sprinkle inside pockets with a little salt and pepper. Fill each pocket with about 1/3 cup stuffing and fasten together with wooden pick. Set aside.

  • Moisten remaining stuffing with 1/3 to 1/2 cup of chicken stock and transfer to 1-quart casserole. Cover and bake 30 minutes. Uncover and continue baking an additional 10 to 15 minutes. Keep warm.

  • Wipe out skillet. Melt remaining 1 tablespoon butter over low heat. Brown chops on both sides, about 5 minutes per side. Place in baking pan. Add remaining chicken stock and 1 tablespoon Madeira to skillet, and scrape to deglaze. Pour over chops, cover with foil and bake for 40 to 45 minutes, until meat is tender when pierced with the tip of a knife.

  • When chops are ready, remove to platter and keep warm. Strain drippings into glass measuring cup and spoon off fat. In a saucepan, boil drippings until reduced by half. Stir in remaining Madeira and cream. Boil until desired consistency. Spoon glaze over chops. Serve immediately with additional stuffing.

  • Serving suggestion: Serve Muffin-Stuffed Pork Chops with sautéed apple rings and garlic mashed potatoes.