Cherry-Stuffed Pork Chops Recipe

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 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

• In a small saucepan, bring cherries and water to a boil. Remove from the heat; set aside (do not drain).
• 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.
• 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 meat thermometer reads 160°. Remove and keep warm.
• 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.

Cherry-Stuffed Pork Chops published in Simple & Delicious January/February 2008, p56