Pork Chops Stuffed With a Fruity Pecan Chutney |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 2 |
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Ingredients:
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1/4 teaspoon rosemary, finely chopped |
2 center-cut pork chops (1 1/2 inches thick) |
1 teaspoon butter |
1 green onion, chopped (or shallot bulb) |
2/3 cup orange juice |
1/3 cup water |
1 tablespoon raspberry preserves (seedless) |
1/4 cup dried fruit, chopped (sunmaid fruit bits) |
2 teaspoons vinegar |
1/4 teaspoon crushed red pepper flakes |
1/4 cup pecans, coarsely chopped |
1 tablespoon honey |
Directions:
1. Mix salt, black pepper, and rosemary together. Remove chops from brine and slice a pocket into the middle of the chops. Cut deep, but not all the way through. Rub seasoning mix inside and outside of chops. Set aside.
2. In a medium saucepan, over medium heat, melt butter and add green onion until soft, about 2 minutes.
3. Add orange juice, water, raspberry preserves, fruit bits, vinegar, and crushed red pepper flakes. Simmer until reduced by half, about 5-7 minutes.
4. Add chopped pecans and honey. Simmer for an additional 2-3 minutes.
5. Allow the chutney to cool, then strain through a strainer or sieve, reserving juices. Stuff chops with chutney. Seal using toothpicks to keep filling inside.
6. Preheat broiler to low-medium, and set oven rack on 2nd from the top rail. Place chops on a broiler pan, and place in oven. Broil chops for approx 5-10 minutes per side.
7. Meanwhile, re-heat the reserved juice, and let it cook down to a thick sauce. Remove chops from oven and let sit for 2-3 minutes.
8. Remove toothpicks, plate up the chops and pour the sauce over top and serve.
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