Grilled Pork Chops Filled with Sundried Cranberries

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!