Grilled Pork Chops Filled with Sundried Cranberries |
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Prep Time: 90 Minutes Cook Time: 60 Minutes |
Ready In: 150 Minutes Servings: 4 |
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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 |
Directions:
1. Garnish:
2. Preheat oven to 400 degrees F. Cut a pocket into the side of each pork chop going 3/4 of the way through. 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. Add the pork chops and sear on both sides. Add 1 cup chicken cranberry sauce. Place the pan in the oven and roast until the meat is firm to the touch, about 8 to 10 minutes. Spoon the chicken-cranberry sauce on a plate and top with pork chops. Garnish with dried cranberries and toasted pine nuts.
4. Sundried Cranberry Filling:
5. Place the cranberries in a medium bowl and cover with boiling water, let sit 30 minutes to rehydrate. Drain and reserve soaking liquid. Place cranberries and remaining ingredients in a food processor with a 1/4 cup of the soaking liquid and process until smooth. Pass through a fina strainer. Season with salt.
6. Chicken-Cranberry Sauce:
7. Place chicken stock in a nonreactive medium saucepan over high heat and cook until reduced to 2 cups. Add, wines, cranberry juice, brown sugar, peppercorns and chipotle puree and continue cooking until thickened to a sauce consistency. Season with salt.
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