Grilled Pork Chops Filled With Sundried Cranberries
Serves: 4
Amos O'Hara
1 January 1970
Based on User reviews:
43
Spice
50
Sweetness
49
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 tsp
Ground Cinnamon1 tsp
Ground Cloves1 tbsp
Brown Sugar1 tsp
Chile (cascabel powder)1
Salt4 cups
Chicken Stock (homemade)1 cup
White Wine1 cup
Red Wine1 cup
Cranberry Juice1 tsp
Black PeppercornDirections:
1
Preheat oven to 400 degrees F
2
Cut a pocket into the side of each pork chop going 3/4 of the way through
3
Season chop with salt and pepper and stuff the pocket with the cranberry filling
4
Heat 2 tablespoons of olive oil in a medium oven-proof saute pan over high heat
5
Add the pork chops and sear on both sides
6
Add 1 cup chicken cranberry sauce
7
Place the pan in the oven and roast until the meat is firm to the touch, about 8 to 10 minutes
8
Spoon the chicken-cranberry sauce on a plate and top with pork chops
9
Garnish with dried cranberries and toasted pine nuts
10
Place the cranberries in a medium bowl and cover with boiling water, let sit 30 minutes to rehydrate
11
Drain and reserve soaking liquid
12
Place cranberries and remaining ingredients in a food processor with a 1/4 cup of the soaking liquid and process until smooth
13
Pass through a fina strainer
14
Season with salt
15
Place chicken stock in a nonreactive medium saucepan over high heat and cook until reduced to 2 cups
16
Add, wines, cranberry juice, brown sugar, peppercorns and chipotle puree and continue cooking until thickened to a sauce consistency
17
Season with salt