Cherry-Stuffed Pork Chops |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Have a stand-out meal in about an hour with this delicious recipe from our Test Kitchen. Filled with a flavorful stuffing, these hearty pork chops are sure to impress! Ingredients:
1/4 cup dried cherries |
2 tablespoons water |
3 tablespoons chopped onion |
2 tablespoons chopped celery |
1 tablespoon shredded carrot |
2 teaspoons dried parsley flakes |
1 tablespoon butter |
3/4 cup sage stuffing mix |
1/3 cup reduced-sodium chicken broth |
4 boneless pork loin chops (1 inch thick and 6 ounces each) |
1/4 teaspoon pepper |
2 tablespoons vegetable oil |
gravy: |
2 tablespoons king arthur unbleached all-purpose flour |
1/4 teaspoon dried rosemary, crushed |
1/8 teaspoon salt |
3/4 cup plus 2 tablespoons reduced-sodium chicken broth |
1/4 cup heavy whipping cream |
Directions:
1. In a small saucepan, bring cherries and water to a boil. Remove from the heat; set aside (do not drain).
2. In a small skillet, saute the onion, celery, carrot and parsley in butter until tender. Stir in the stuffing mix, broth and cherries. Remove from the heat; cover and let stand for 5 minutes or until moisture is absorbed.
3. Cut a deep slit in each pork chop, forming a pocket. Stuff about 1/4 cup cherry mixture into each chop; secure with toothpicks. Sprinkle with pepper. In a large skillet, cook chops in oil for 8-10 minutes on each side until pork is no longer pink and a thermometer reads 145°. Remove and keep warm. Let stand 5 minutes before serving.
4. Add flour, rosemary and salt to the pan juices; stir until blended. Gradually stir in broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork chops. Yield: 4 servings.
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