Gluten free Pear & Cranberry Stuffed Pork Chops recipe


  • 4 thick boneless pork chops
  • 1 bunch green onions
  • 1 teaspoon gluten-free poultry seasoning
  • 1 ½ teaspoons Kosher or fine sea salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon olive oil, plus more for brushing
  • 2 firm but ripe pears, peeled, cored, and cut into ¼-inch dice
  • ½ cup dried cranberries


Preheat the oven to 350ºF.

Butterfly the pork chops and pat dry with paper towels. Slice the white and light green parts of the green onions and mince the green tops. Combine the poultry seasoning with the salt and pepper.

In a large, oven-proof skillet, heat 1 tablespoon olive oil over medium-high heat. Add the white and light green parts of the green onions and sauté for 1 minute. Add the pears, cranberries, and 1 teaspoon of the poultry seasoning mixture and cook, stirring often, until the pears are tender and start to brown, about 8 minutes. Transfer the mixture to a bowl and wash and dry the skillet.

Sprinkle half the remaining poultry seasoning mixture on the insides of the pork chops. Rub it in well. Spoon heaping tablespoons of the pear mixture into the center of each pork chop. Close and secure the openings with toothpicks. You will have a little over half the pear mixture leftover. Reserve this for later. Brush both sides of the pork chops with some olive oil and season with the remaining poultry seasoning mixture.

Heat the skillet over medium-high heat. Add the pork chops and sear for 2-3 minutes. Flip and sear the other side for 1-2 minutes. Place the skillet in the oven and cook for 20-25 minutes or until an instant read thermometer inserted into the meat (not the stuffing) reads 160ºF. Transfer the pork chops to a serving platter. Put the skillet (along with any juices that have accumulated during cooking) on the stove over medium high heat. Add the reserved pear mixture and cook for a minute, stirring to coat the mixture with the pan juices. Take off the heat and stir in the minced green onion tops. Remove the toothpicks from the chops, spoon the pear mixture on top, and serve.


Serves 4.

Cook’s Note: Whenever buying dried spices, especially blends such as poultry seasoning, make sure the brand you are buying is gluten-free.

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