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Stuffed Pork Chops with Cranberries
Stuffed Pork Chops with Cranberries
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Juicy pork chops stuffed with cranberries and pine nuts, seared and baked with a delicious cranberry-wine reduction for a perfect fall meal.
Ingredients:
  • 1 cup dried cranberries
  • 2 cups boiling water
  • 2 tablespoons toasted pine nuts
  • 0.5 teaspoon ground cloves
  • 4 cups chicken stock
  • 0.25 cup white wine
  • 0.25 cup red wine
  • 0.25 cup cranberry juice
  • 4 (1-inch thick) pork chops
  • salt and black pepper to taste
  • 2 tablespoons olive oil
  • 2 tablespoons dried cranberries
Instructions:
  • For the delicious cranberry filling: Simply steep 1 cup of dried cranberries in boiling water for 20 minutes. Then drain the cranberries, saving 1/4 cup of the fragrant water. Combine the cranberries, reserved water, 2 tablespoons of pine nuts, cinnamon, cloves, and 1 tablespoon of brown sugar in a food processor. Blitz until finely chopped and irresistible; then it's ready to use. Enjoy!
  • 1. In a large pot, bring the chicken stock to a vigorous boil. Let it simmer over medium heat until it reduces to half its volume, around 15 minutes. 2. Stir in the white wine, red wine, cranberry juice, and 1 tablespoon of brown sugar. Simmer until the sauce reduces by half, approximately 10 minutes. Keep warm.
  • Heat the oven to 400 degrees F (200 degrees C).
  • Create a pocket in each pork chop, 3/4 of the way through, and fill them with the dried cranberry mixture. Season the chops with salt and pepper. Heat olive oil in an ovenproof skillet until smoking. Sear pork chops on one side until golden brown for 3-4 minutes. Flip and brown the other side for a few more minutes.
  • Pour 1 cup of sauce into a skillet and simmer. Transfer skillet to preheated oven and bake until pork is cooked through, about 8 to 10 minutes. Use an instant-read thermometer to ensure pork reaches an internal temperature of 145°F (63°C).
  • Plate the pork chops on warmed plates, drizzle with sauce from the skillet, and garnish with 2 tablespoons each of dried cranberries and toasted pine nuts. Accompany with the extra cranberry sauce.

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