Pork Chops Stuffed with Sweet Cranberries

Ingredients 0/15

Step 1

Soak a cup of dried cranberries in boiling water for about 20 minutes. Once they’re plump, drain them but save a quarter cup of the soaking liquid. Toss the cranberries, reserved liquid, a couple of tablespoons of pine nuts, some cinnamon, cloves, and a tablespoon of brown sugar into a food processor and pulse until everything’s finely chopped. Set that aside for now.

Step 2

Bring some chicken stock to a boil over high heat, then lower the heat and let it simmer until it’s reduced by half, which should take around 15 minutes. Stir in the white and red wines, cranberry juice, and another tablespoon of brown sugar. Keep simmering until the sauce thickens and reduces by half again, about 10 more minutes. Keep it warm on the stove.

Step 3

Preheat your oven to 400°F (200°C). Carefully cut a pocket into each pork chop, stopping about three-quarters of the way through. Stuff them with the cranberry mixture and season all over with salt and pepper. Heat some olive oil in a big ovenproof skillet over medium-high heat until it’s just starting to smoke. Sear the chops for 3 to 4 minutes on one side until golden, then flip and brown the other side for a few minutes more.

Step 4

Pour a cup of your cranberry sauce into the skillet and bring it to a gentle simmer. Transfer the whole pan to the oven and bake until the pork is cooked through and no longer pink in the middle—about 8 to 10 minutes. You can check with a meat thermometer; it should read 145°F (63°C).

Step 5

When you’re ready to serve, place the pork chops on warm plates and spoon some of the sauce from the skillet over the top. Sprinkle with a few dried cranberries and toasted pine nuts for a nice finishing touch. Serve the rest of the sauce on the side and enjoy!