Delicious Stuffed Pork Chops Recipe with Cranberries

Ingredients

• 1 cup dried cranberries
• 2 cups boiling water
• 2 tablespoons toasted pine nuts
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground cloves
• 1 tablespoon brown sugar
• 4 cups chicken stock
• 0.25 cup white wine
• 0.25 cup red wine
• 0.25 cup cranberry juice
• 1 tablespoon brown sugar
• 4 (1-inch thick) pork chops
• salt and black pepper to taste
• 2 tablespoons olive oil
• 2 tablespoons dried cranberries
• 2 tablespoons toasted pine nuts

Instructions

1. To create the cranberry filling, soak 1 cup of dried cranberries in boiling water for 20 minutes. Drain, reserving 1/4 cup of the water. Combine the cranberries, reserved water, 2 tablespoons of pine nuts, cinnamon, cloves, and 1 tablespoon of brown sugar in a food processor. Process until finely chopped, then set aside for later.
2. Bring the chicken stock to a boil over high heat. Reduce heat to medium and simmer until the stock is reduced to half its original volume, approximately 15 minutes. Incorporate the white wine, red wine, cranberry juice, and 1 tablespoon of brown sugar. Continue cooking until the sauce has reduced by half again, around 10 minutes. Keep the sauce warm until serving.
3. Preheat your oven to 400 degrees F (200 degrees C).
4. Create a pocket in the side of each pork chop, cutting about 3/4 of the way through. Stuff each chop with the cranberry mixture, then season all sides with salt and pepper to taste. Heat olive oil in a large, ovenproof skillet over medium-high heat until it begins to smoke. Cook the chops on one side until golden brown, about 3 to 4 minutes. Flip the chops and cook for another few minutes until browned on the other side.
5. Pour 1 cup of the prepared sauce into the skillet and bring to a simmer. Transfer the skillet to the preheated oven and bake until the pork is no longer pink in the center, approximately 8 to 10 minutes. An instant-read thermometer should read 145 degrees F (63 degrees C) when inserted into the center of the chop.
6. To serve, place each pork chop on a warmed dinner plate and generously spoon the sauce from the skillet over the top. Garnish with 2 tablespoons of dried cranberries and 2 tablespoons of toasted pine nuts. Serve with the remaining cranberry sauce for an extra touch of flavor.

Nutrition

• Calories: 628 kcal
• Fat Content: 24 g
• Fiber Content: 3 g
• Sugar Content: 32 g
• Sodium Content: 1057 mg
• Protein Content: 58 g
• Cholesterol Content: 147 mg
• Carbohydrate Content: 40 g
• Saturated Fat Content: 6 g
• Unsaturated Fat Content: 0 g