Cranberry-stuffed Pork Chops
I know Thanksgiving is considered the big cranberry holiday, but who says it has to stop there? Who says once Thanksgiving is over you have to put the cranberries away until next year? I mean, plenty of people still have turkey year round. So, why can’t you have cranberries in the spring or summer? You absolutely can! All you need to do is grab a couple extra bags and toss them in the freezer. That way you can enjoy cranberry sauce, cranberry cake or cranberry muffins whenever you want, all year long.
While cranberries are often associated with sweet morsels like muffins or pie, they’re just as good in savory dishes as well. I add cranberries as often as I can all year long. You can find them in everything from salads to sides dishes. Not only do they add a beautiful color, they add that perfect pop of sweet or sour to a savory dish. While I usually add them to sides and breakfast treats, every so often I’ll add them to a main dish. There’s nothing better than adding fruit to a protein. It brings the whole dish up to another level and delights even more parts of the palate. I don’t do it all the time, but when I do, smiles abound.
Since cranberries are a winter fruit, this is the perfect time to start adding them to the heavier proteins. I (like most) forgo the outdoor grill for my indoor oven when the weather turns cold. I roast chickens and beef tenderloins, but one of my favorites are pork chops. I love a nice, thick pork chop covered with herbed salts and spices. While a simple roasted chop is wonderful all on its own, stuffing it makes it even better. You can stuff it with whatever you want from herbs, to bread, to fruits and veggies. I like to add fruit because, as I said, I love salt and sweet. And nothing is more salt and sweet than a spice rubbed chop stuffed with wonderful winter fruits. Those fruits permeate the meat, giving it a flavor you just can’t get from simply roasting it.
The original recipe, which I adapted from the Food Network, only called for cranberries, onions and celery. But it’s apple season! So, of course I added apples because they just go so well with cranberries. But if you don’t like apples you don’t have to add them. And if you don’t like cranberries, you could easily substitute raisins. You could also add some pine nuts if you want. There are so many variations, I guarantee that no matter what you choose to stuff inside your chop, you’ll be completely satisfied. But more important, you’ll be thrilled with this winter dinner option that’s just as delicious on a busy weeknight as it is during a special holiday meal with the family.
Ingredients
- 3 tablespoons butter
- 2 stalks celery, chopped
- 3/4 cup scallions, chopped
- 3/4 cup dried cranberries
- 1-2 Granny Smith apples, peeled and chopped
- 2 teaspoons fresh sage, chopped
- 1-3/4 cup chicken stock
- 2 tablespoons parsley, chopped
- salt and pepper to taste
- 4 thick-cut, bone-in pork chops
- 1/4 cup heavy cream
Instructions
- Melt 1 tablespoon butter in a large skillet over medium heat. Add the celery and scallions and cook until slightly softened, 2 minutes.
- Add the cranberries, apples and sage and cook 2 minutes.
- Add 1/2 cup chicken stock and the parsley and stir until the broth is absorbed. Season with salt and pepper; transfer mixture to a bowl and set aside.
- Wipe out the skillet. Season the chops on both sides with salt and pepper. Holding a knife parallel to the cutting board, cut a deep pocket into the side of each pork chop and fill with cranberry/apple mixture.
- Melt 1 tablespoon butter in the skillet over medium-high heat. Add the chops and cook until golden, 2 minutes per side.
- Add 1/2 cup chicken stock; reduce the heat to medium-low. Cover and cook until the chops are cooked through, about 5 more minutes. Transfer to plates.
- Add the remaining stock and the cream to the skillet and increase the heat to medium high. Simmer, stirring, until slightly thickened, about 2 minutes.
- Stir in the remaining butter. Season with salt and pepper. Pour over the chops and serve.
