Add-a-recipe Cookbook : Forum : APPLE-CRANBERRY STUFFED PORK C..


15 Years Ago

Prep time:  20 min.  Cooking time:  24 min.

From the pantry:

2 tbsp. butter

1/2 c. finely chopped dried cranberries

1-1/2 tsp. garlic paste

1 tsp. kosher salt

3/4 c. shredded sharp Cheddar cheese

Freshly ground black pepper, to taste

Flour, for dusting

1/2 c. chicken broth

2 tbsp. Dijon mustard w/ honey

Fresh ingredients:

3/4 c. finely chopped onion

1/2 c. finely chopped celery

1 tbsp. chopped fresh sage leaves

1 Granny Smith apple

6 (1" thick) boneless, center-cut loin pork chops (5 oz. ea.)

1-1/2 c. apple juice

Accompaniments:  sugar snap peas & mashed potatoes


1.  Melt 1 tbsp. of butter in lg., non-stick skillet over med. heat; add onion, celery, cranberries, sage, & garlic; saute 4 min.  Add apple & 1/4 tsp. of salt; cook 4 min.  Cool mixture; stir in cheese.  Remove mixture to a bowl.  Wipe skillet clean.

2.  W/ sharp knife held parallel to cutting board, cut a pocket in ea. pork chop, leaving 3 sides intact.  Stuff ea. chop w/ apple-cranberry mixture; skewer pockets closed w/ toothpicks.

3.  Season chops w/ remaining 3/4 tsp. salt & sprinkle w/ pepper; dust chops in flour.  Melt remaining 1 tbsp. butter in skillet & heat over med. heat.  Add chops; cook 8 min., turning once, or til just cooked thru.  Pour broth around chops; continue to cook 4 min., turning chops, or til cooked thru.  Remove chops to a platter, cover loosely w/ foil.

4.  Add apple juice to liquid in skillet; whisk in mustard.  Bring to boil; cook til sauce is reduced by 1/2.  Strain sauce through fine-mesh sieve.  Remove toothpicks from pork; pour sauce over chops.  Serve w/ sugar snap peas & mashed potatoes.

Makes 6 servings.

Ea. serving:  399 cal.; 18 g. fat; 34 g. pro.; 25 g. carbs.