Apple-cranberry Stuffed Pork ChopsFrom moonlight 8 years ago
- * 2 tablespoon(s) unsalted butter shopping list
- * 1/3 cup(s) finely chopped dried cranberries shopping list
- * 1 1/2 teaspoon(s) garlic paste shopping list
- * 1 teaspoon(s) kosher salt shopping list
- * 3/4 (14-ounce) cup(s) shredded sharp cheddar cheese shopping list
- * Freshly ground black pepper, to taste shopping list
- * flour, for dusting shopping list
- * 1/2 cup(s) chicken broth shopping list
- * 2 tablespoon(s) Dijon mustard with honey shopping list
- * 3/4 cup(s) finely chopped onion shopping list
- * 1/3 cup(s) finely chopped celery shopping list
- * 1 tablespoon(s) chopped fresh sage leaves shopping list
- * 1 Granny Smith apple shopping list
- * 6 (5-ounce) boneless center-cut loin pork chops (1 inch thick) shopping list
- * 1 1/2 cup(s) apple juice shopping list
How to make it
- * 1. Melt 1 tablespoon of the butter in a large, nonstick skillet over medium heat; add onion, celery, cranberries, sage, and garlic; sauté 4 minutes. Add apple and 1/4 teaspoon of the salt; cook 4 minutes. Cool mixture; stir in cheese. Remove mixture to a bowl. Wipe skillet clean.
- * 2. With a sharp knife held parallel to a cutting board, cut a pocket in each pork chop, leaving three sides intact. Stuff each chop with apple-cranberry mixture; skewer pockets closed with toothpicks.
- * 3. Season chops with the remaining 3/4 teaspoon salt and sprinkle with pepper; dust chops in flour. Melt the remaining 1 tablespoon butter in skillet and heat over medium heat. Add chops; cook 8 minutes, turning once, or until just cooked through. Pour broth around chops; continue to cook 4 minutes, turning chops, or until cooked through. Remove chops to a platter; cover loosely with foil.
- * 4. Add apple juice to liquid in skillet; whisk in mustard. Bring to a boil; cook until sauce is reduced by half. Strain sauce through a fine-mesh sieve. Remove toothpicks from pork; pour sauce over chops.