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Cherry-Stuffed Pork Chops Recipe

Photo by: Taste of Home Cherry-Stuffed Pork Chops Recipe

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!

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Cherry-Stuffed Pork Chops Recipe

Prep: 35 min. Cook: 20 min.

Yield: 4 Servings

35 20 55

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.

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

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