Categories: Pork- Main Dish
Ingredients
- 2 Tbsp. butter
- 1/3 cup finely chopped dried cranberries
- 1 1/2 tsp. garlic paste
- 1 tsp. kosher salt
- 1/4 cup shredded sharp cheddar cheese
- Fresh ground black pepper, to taste
- Flour for dusting
- 1/2 cup chicken broth
- 2 Tbsp. Dijon mustard with honey
- 3/4 cup finely chopped onion
- 1/3 cup finely chopped celery
- 1 Tbsp. chopped fresh sage leaves
- 1 Granny Smith apple
- 6 (1 inch thick) boneless center-cut loin pork chops (5 oz. each)
- 1 1/2 cups apple juice
Directions
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Melt 1 Tbsp. of the butter in a large, nonstick skillet over medium heat; add onion, celery, cranberries, sage and garlic; saute 4 minutes. Add apple and 1/4 tsp. of the salt; cook 4 minutes. Cool mixture stir in cheese. Remove mixture to a bowl. Wipe skillet clean.
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With a sharp knife held parallel to a cutting board, cut a pocket in each pork chop, leaving three sides intact. Stuff each chop with apple-cranberry mixture; skewer pockets closed with toothpicks.
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Season chops with the remaining 3/4 tsp. salt and sprinkle with pepper; dust chops in flour. Melt the remaining 1 Tbsp. butter in skillet and heat over medium heat. Add chops; cook 8 minutes, turning once, or until just cooked through. Pour broth around chops; continue to cook 4 minutes, turning chops, or until cooked through. Remove chops to a platter; cover loosely with foil.
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Add apple juice to liquid in skillet; whisk in mustard. Bring to a boil; cook until sauce is reduced by half. Strain sauce through a fine-mesh sieve. Remove toothpicks from pork; pour sauce over chops. Serve with sugar snap peas and mashed potatoes.