Cranberry-Stuffed Pork Chops
This is a perfect fall recipe. So good you will want to make it again and again! Easy and delicious!
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 3 tablespoons | unsalted butter |
| 2 stalks | celery, finely diced |
| 3/4 cup | chopped scallions |
| 3/4 cup | dried cranberries |
| 2 teaspoons | chopped fresh sage |
| 4 slices | potato bread, cubed (about 2 1/2 cups) |
| 1 3/4 cup | low-sodium chicken broth |
| 2 tablespoons | chopped fresh parsley |
| kosher salt and freshly ground pepper | |
| 4 | bone-in center-cut pork chops (about 3 pounds) |
| 3 tablespoons | heavy cream |
Directions:
Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add the celery and scallions and cook until slightly softened, 2 minutes. Add the cranberries and sage and cook 2 minutes. Add the bread and cook, stirring occasionally, 2 minutes. Add 1/2 cup chicken broth and the parsley and stir until the broth is absorbed, 1 minute. Season with salt and pepper; transfer to a bowl. Wipe out the skillet. Holding a knife parallel to the cutting board, cut a deep 2-inch-wide pocket into the side of each pork chop. Season the chops on both sides with salt and pepper and fill the pockets evenly with the stuffing. Melt 1 tablespoon butter in the skillet over medium-high heat. Add the chops and cook until golden brown, 2 minutes per side. Add 1/2 cup chicken broth; 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 3/4 cup broth 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 1 tablespoon butter. Season with salt and pepper and pour over the chops.
Source: foodnetwork.com
