Pork Chops w/ Apple-Cranberry Stuffing
2 Tbsp butter
1/4 cup onion (yellow or white) minced
1 Granny Smith apple - peeled, cored and diced
2 stalks celery ribs, finely chopped
1/4 cup dried cranberries
1 tsp kosher salt
5 (1" thick) boneless pork chops
1 cup apple juice
1 Tbsp cornstarch
2 Tbsp brown sugar
1 tsp black pepper
Preheat over to 350°.
Using a dutch oven or similar sized pot, melt 1 Tbsp of the butter over medium heat. Saute the onion in the butter until they are very soft and begin to brown - over medium heat. Remove onions from the heat to a mixing bowl; stir in the apple, celery and dried cranberries. Seanson with salt.
Lay each chop flat on a cutting board, with with a sharp knife held parallel to the board, cut a pocket into the pork, leaving three sides intact. Stuff each chop with the apple-cranberry mixture.
Melt the remainng butter in the same pot used for the onions, over medium heat. Pan-fry the chops in butter for 2 minutes on each side. Cover and bake in the preheated oven for 45 minutes.
Transfer the chops from the pan to a plate and cover with foil. Place the pot back on the stovetop over medium heat. In a small bowl stir together the apple juice, cornstarch and brown sugar; pour into the pot and reduce the liquid by half, stirring frequently. Season to taste with black pepper and serve this glaze over the pork chops.
My family LOVES this dish - it is really tasty and worth the extra effort.
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