Stuffed Pork Chops With Cranberries
Serves: 5
Catharine Rutherford
1 January 1970
Based on User reviews:
54
Spice
53
Sweetness
52
Sourness
43
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 tbsps
Dried Cranberry2 cups
Water (boiling)2 tbsps
Toasted Pine Nuts1 tsp
Ground Cinnamon1 tsp
Ground Cloves1 tbsp
Brown Sugar4 cups
Chicken Stock1 cup
White Wine1 cup
Red Wine1 cup
Cranberry Juice1
Salt2 tbsps
Olive OilDirections:
1
To prepare the cranberry filling: Soak 1 cup dried cranberries in the boiling water for 20 minutes
2
Drain the cranberries, reserving 1/4 cup of the water
3
Place the cranberries, reserved water, 2 tablespoons pine nuts, cinnamon, cloves, and 1 tablespoon brown sugar in a food processor
4
Process until finely chopped; set aside
5
Bring the chicken stock to a boil over high heat
6
Reduce heat to medium, and simmer until the chicken stock has reduced to half its original volume, about 15 minutes
7
Add the white wine, red wine, cranberry juice, and 1 tablespoon of brown sugar
8
Continue cooking until the sauce has reduced by half again, about 10 minutes
9
Keep warm
10
Preheat an oven to 400 degrees F (200 degrees C)
11
Cut a pocket into the side of each pork chop, about 3/4 of the way through
12
Stuff each pork chop with the dried cranberry mixture, then season on all sides with salt and pepper to taste
13
Heat the olive oil in a large, ovenproof skillet over medium-high heat until it begins to smoke
14
Cook the pork chops on one side until golden brown, 3 to 4 minutes
15
Turn the pork chops over, and cook another few minutes until browned on the other side too
16
Pour 1 cup of the sauce into the skillet and bring to a simmer
17
Place the skillet in the preheated oven, and bake until the pork is no longer pink in the center, 8 to 10 minutes
18
An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C)
19
To serve, place each pork chop onto a warmed dinner plate, and spoon the sauce from the skillet over top
20
Sprinkle the pork chops with 2 tablespoons dried cranberries and 2 tablespoons toasted pine nuts for decoration
21
Serve with the remaining cranberry sauce