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Cranberry-Orange Stuffed Pork Chops
Super tender Chops! Ingredients
- 2 tablespoons unsalted butter
- 1/3 cup finely chopped yellow onion
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup dried cranberries
- Grated zest from 1 orange
- 3 tablespoons orange juice
- 2 tablespoons toasted pine nuts, roughly chopped
- 4 bone-in pork rib chops, 7 to 8 ounces each and about 1 inch thick
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 1/4 teaspoon granulated garlic
Directions
- In a small skillet over Medium heat, melt the butter and cook the onion
- until very soft and translucent, 5 to 6 minutes, stirring
- occasionally. Add the thyme, and season with the salt and pepper. Remove the
- skillet from the heat. While the onion is cooking, place the cranberries in a
- small bowl, zest the orange (set aside), and add the orange juice.
- Soak for a few minutes to soften, then drain the cranberries, reserving
- the orange juice. Add the cranberries, orange zest, and pine nuts to the
- onion mixture. Mix well.
- Ask the butcher to cut a pocket in the chops, or use a small, sharp
- knife to cut a 1- to 2-inch horizontal pocket into each chop, cutting all
- the way back to the bone. With a small spoon push one quarter of the
- stuffing into each pocket and press to close. Add the olive oil to the
- reserved orange juice and brush the chops on both sides. In a small bowl
- mix the salt, pepper, and granulated garlic; season both sides of the
- chops.
- With the lid closed, grill the chops over Direct Medium heat (400° to
- 450°F) until barely pink in the center of the meat, 10 to 12 minutes,
- turning once. Serve warm.
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