- 4
- 1 mins
Ingredients
- (Stuffed Pork Chops)
- 2 thick-cut pork chops
- 1 Italian sausage, casings removed
- 1 heaping tablespoon whole berry cranberry sauce from a 384 mL can; reserve the remainder
- 1 tablespoon grainy mustard
- 1 tablespoon freshly chopped rosemary
- 1 splash vegetable oil
- (Kale Stew)
- 1 onion, chopped
- 4 cloves garlic, chopped
- 1/2 cup cranberry juice
- 1 tablespoon grainy mustard
- 1/2 cup reserved cranberry
- 1 bunch fresh kale, roughly 1 lb, thinly sliced
Preparation
Step 1
Directions
1. Carefully cut a stuffing pocket deep into each chop by cutting it open like a book from one corner. Strip the meat from the sausages into a medium size bowl. Stir together the sausage meat with the first measure of cranberry sauce, the grainy mustard and the rosemary. Evenly stuff each chop with the mixture. If you like you may close the chops with a large binder clip, which may then be removed after cooking.
1. In a skillet over medium-high heat sear the chops until they’re golden brown and crispy on each side, about 3 minutes per. Remove and stack on a plate, loosely cover with foil. Add the onions and garlic to the pan and sauté for a minute or two. Stir in the cranberry juice, cranberry sauce and the mustard. Bring the works to a simmer and add half the kale to the pan. Stir while it wilts, it will only take a minute or so. Nestle the chops back in and top with the remaining kale. Cover the works and continue cooking until the chops reach an internal temperature of 145ºF, about 10 minutes. Serve and share.