Recipe

Apple-cranberry Stuffed Pork Chops Recipe

	Moonlight / All my dishes 1 year, 3 months ago Apple, Cheddar cheese, and dried cranberries give this pork chop stuffing a really good sweet and salty flavor. It would go great with mashed potatoes and your choice of vegetables. Prep:20m Cook:24m Servings:6	Moonlight
	pork savory stuffed

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Ingredients

* 2 tablespoon(s) unsalted butter

* 1/3 cup(s) finely chopped dried cranberries

* 1 1/2 teaspoon(s) garlic paste

* 1 teaspoon(s) kosher salt

* 3/4 (14-ounce) cup(s) shredded sharp Cheddar cheese

* Freshly ground black pepper, to taste

* Flour, for dusting

* 1/2 cup(s) chicken broth

* 2 tablespoon(s) Dijon mustard with honey

* 3/4 cup(s) finely chopped onion

* 1/3 cup(s) finely chopped celery

* 1 tablespoon(s) chopped fresh sage leaves

* 1 Granny Smith apple

* 6 (5-ounce) boneless center-cut loin pork chops (1 inch thick)

* 1 1/2 cup(s) apple juice

Directions

* 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.

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