Tonight's Dinner: Cranberry-stuffed pork chops
Cranberries may be the perfect side for Thanksgiving, but they can also make a delicious stuffing.
One of my favorite fruits during this time of year is cranberries. I love making cranberry sauce for Thanksgiving as well as keeping an extra bag to make other cranberry recipes throughout the year. The tart fruit adds a nice zing to a savory dish and turns something overly sweet, like apple pie into the perfect sweet and sour dessert. If you don't keep a bag in the freezer, you should start because the options shouldn't just be limited to cranberry sauce one night out of the year.
Cranberry-stuffed pork chops
- 1 cup cranberries, chopped
- 1 tablespoon apricot preserves
- 2 tablespoons sugar
- 1 teaspoon cinnamon
- 4 boneless pork chops
- Salt and pepper to taste
- 1 tablespoon olive oil
- Preheat oven to 400 degrees F.
- In a small bowl, combine the cranberries, preserves, sugar and cinnamon. Cut a 4-inch pocket in the side of each chop and stuff with the cranberry mixture.
- Heat the olive oil in a large oven-proof skillet over medium-high heat. Sprinkle salt and pepper over pork chops and cook until browned, about two minutes per side. Transfer the skillet to the oven and let chops cook for another 10 minutes. Serve immediately.