Grilled Pork Chops Filled With Sundried Cranberries

Directions

1. Cranberry Filled Pork Tenderloin: Preheat oven to 400 degrees.
2. Cut a pocket into the side of each pork chop going 3/4 of the way through. Season chop with salt and pepper and stuff the pocket with the Sundried Cranberry Filling.
3. Heat 2 Tbsp. of extra virgin olive oil in a medium oven-proof saute/fry pan over high heat. Add in the pork chops and sear on both sides. Add in 1 c. Chicken-Cranberry Sauce. Place the pan in the oven and roast till the meat is hard to the touch, about 8 to 10 min.
4. Spoon the chicken-cranberry sauce on a plate and top with pork chops. Garnish with dry cranberries and toasted pine nuts.
5. Sundried Cranberry Filling: Place the cranberries in a medium bowl and cover with boiling water, let sit 30 min to rehydrate. Drain and reserve soaking liquid. Place cranberries and remaining ingredients in a food processor with a 1/4 c. of the soaking liquid and process till smooth. Season with salt.
6. Chicken-Cranberry Sauce: Place chicken stock in a nonreactive medium saucepan over high heat and cook till reduced to 2 c.. Add in wines, cranberry juice, brown sugar, peppercorns and chipotle puree and continue cooking till thickened to a sauce consistency. Season with salt.
7. This recipe yields 4 servings.