Apple-Cranberry Stuffed Pork Chops

By á-6072

Ingredients

• 2 Tbsp. Butter (unsalted)
• 1/3 c. Cranberries (finely chopped dried)
• 1-1/2 tsp. Garlic Paste
• 1 tsp. kosher Salt
• 3/4 c. Cheddar Cheese (shredded, sharp)
• Pepper (to taste)
• Flour (for dusting)
• 1/2 c. Chicken Broth
• 2 Tbsp. Dijon Mustard with Honey
• 3/4 c. Onion (finely chopped)
• 1/3 c. Celery (finely chopped)
• 1 Tbsp. Sage Leaves (chopped, fresh)
• 1 Granny Smith Apple
• 6 (5 oz.) Pork Chop (1" thick)(boneless, center)
• 1-1/2 c. Apple Juice

Details

Servings 6

Preparation

Step 1

Melt 1 Tbsp. 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 tsp. of the salt; cook 4 minutes. Cool mixture; stir in cheese. Remove mixture to a bowl. Wipe skillet clean.

With a sharp knife held parallel to a cutting board, cut a pocket in each port chop, leaving three sides intact. Stuff each chop with apple-cranberry mixture; skewer pockets closed with toothpicks.

Season chops with remaining 3/4 tsp. salt and sprinkle with pepper; dust chops in flour. Melt the remaining 1 Tbsp. 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.

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. Serve with sugar snap peas and mashed potatoes.