Grilled Pork Chops Filled with Sundried Cranberries Recipe

Name: Grilled Pork Chops Filled with Sundried Cranberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pork chops, 1-inch thick; Salt and freshly pepper; Cranberry filling, recipe follows; Cranberry sauce, recipe follows; Olive oil; Dried cranberries; Toasted pine nuts; 1 cup sundried cranberries; 2 tablespoons pinenuts, toasted; 1 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1 tablespoon brown sugar; 1 teaspoon cascabel chile powder; Salt; 4 cups homemade chicken stock; 1/4 cup white wine; 1/4 cup red wine; 1/4 cup cranberry juice; 1 tablespoon brown sugar; 1 teaspoon black peppercorns; 1 tablespoon chipotle puree; Salt

Servings: persons

4 pork chops, 1-inch thick
Salt and freshly pepper
Cranberry filling, recipe follows
Cranberry sauce, recipe follows
Olive oil
Dried cranberries
Toasted pine nuts
1 cup sundried cranberries
2 tablespoons pinenuts, toasted
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 tablespoon brown sugar
1 teaspoon cascabel chile powder
Salt
4 cups homemade chicken stock
1/4 cup white wine
1/4 cup red wine
1/4 cup cranberry juice
1 tablespoon brown sugar
1 teaspoon black peppercorns
1 tablespoon chipotle puree
Salt

1
Preheat oven to 400 degrees F. Cut a pocket into the side of each pork chop going 3/4 of the way through.
2
Season chop with salt and pepper and stuff the pocket with the cranberry filling.
3
Heat 2 tablespoons of olive oil in a medium oven-proof saute pan over high heat.
4
Add the pork chops and sear on both sides.
5
Add 1 cup chicken cranberry sauce.
6
Place the pan in the oven and roast until the meat is firm to the touch, about 8 to 10 minutes.
7
Spoon the chicken-cranberry sauce on a plate and top with pork chops.
8
Garnish with dried cranberries and toasted pine nuts.
9
Place the cranberries in a medium bowl and cover with boiling water, let sit 30 minutes to rehydrate.
10
Drain and reserve soaking liquid.
11
Place cranberries and remaining ingredients in a food processor with a 1/4 cup of the soaking liquid and process until smooth.
12
Pass through a fina strainer.
13
Season with salt.
14
Place chicken stock in a nonreactive medium saucepan over high heat and cook until reduced to 2 cups.
15
Add, wines, cranberry juice, brown sugar, peppercorns and chipotle puree and continue cooking until thickened to a sauce consistency.
16
Season with salt.

670

kcal

Calories

Fat

Carbs

101

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 22 ingredients. The key ingredients include: 4 pork chops, 1-inch thick, Salt and freshly pepper, Cranberry filling, recipe follows, Cranberry sauce, recipe follows, and more.

Yes, Grilled Pork Chops Filled with Sundried Cranberries 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.

Grilled Pork Chops Filled with Sundried Cranberries

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