Cranberry-Orange Stuffed Pork Chops Recipe Recipe

Name: Cranberry-Orange Stuffed Pork Chops Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
In a small skillet over Medium heat, melt the butter and cook the onion
2
until very soft and translucent, 5 to 6 minutes, stirring
3
occasionally.
4
Add the thyme, and season with the salt and pepper.
5
Remove the
6
skillet from the heat.
7
While the onion is cooking, place the cranberries in a
8
small bowl, zest the orange (set aside), and add the orange juice.
9
Soak for a few minutes to soften, then drain the cranberries, reserving
10
the orange juice.
11
Add the cranberries, orange zest, and pine nuts to the
12
onion mixture.
13
Mix well.
14
Ask the butcher to cut a pocket in the chops, or use a small, sharp
15
knife to cut a 1- to 2-inch horizontal pocket into each chop, cutting all
16
the way back to the bone.
17
With a small spoon push one quarter of the
18
stuffing into each pocket and press to close.
19
Add the olive oil to the
20
reserved orange juice and brush the chops on both sides.
21
In a small bowl
22
mix the salt, pepper, and granulated garlic; season both sides of the
23
chops.
24
With the lid closed, grill the chops over Direct Medium heat (400A degrees to
25
450A degrees F) until barely pink in the center of the meat, 10 to 12 minutes,
26
turning once.
27
Serve warm.

391

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 1/3 cup finely chopped yellow onion, 1 teaspoon fresh thyme leaves, 1/2 teaspoon kosher salt, and more.

Yes, Cranberry-Orange Stuffed Pork Chops Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cranberry-Orange Stuffed Pork Chops Recipe

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