Sunday, December 8, 2013

Pork Chops with Cranberry Stuffing

I always buy extra cranberries during the fall because they are a great fruit to work with for sauces, stuffing, jams...  Last night I used some for a stuffing for some thick pork chops I had bought.  The little tart bite they add is perfect for pork.  The stuffing would also work great for a stuffed pork roast.






Pork Chops with Cranberry Stuffing

2 thick cut pork chops
2 tbsp extra virgin olive oil
1/2 cup herb stuffing
1/4 cup fresh cranberries, diced
1 tsp rubbed sage
Salt & freshly ground pepper for the stuffing and on the chops

Cut a slit in the middle of each chop to create a pocket.  In a small bowl, mix together stuffing, cranberries and spices.  Stuff into the pockets and close with toothpicks.  In a large frying pan, heat the olive oil.  When heated, add in the pork chops and cook on each side for 5 minutes.  If the pan can be put in the oven, cover with aluminum foil and place in a 350° oven.  You can also place in a baking pan and cover that with aluminum foil.  Bake for approximately 25 minutes or until the pork temperature reaches 150°.