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Cranberry-Orange Stuffed Pork Chops Recipe

by Tom Shoppel

Ingredients

2 tablespoons unsalted butter 1/3 cup finely chopped yellow onion 1 teaspoon fresh thyme leaves 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 cup dried cranberries Grated zest from 1 orange

3 tablespoons orange juice 2 tablespoons toasted pine nuts, roughly chopped 4 bone-in pork rib chops, 7 to 8 ounces each and about 1 inch thick 1 tablespoon extra virgin olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground pepper 1/4 teaspoon granulated garlic

Directions

1. In a small skillet over Medium heat, melt the butter and cook the onion
2. until very soft and translucent, 5 to 6 minutes, stirring
3. occasionally. Add the thyme, and season with the salt and pepper. Remove the
4. skillet from the heat. While the onion is cooking, place the cranberries in a
5. small bowl, zest the orange (set aside), and add the orange juice.
6. Soak for a few minutes to soften, then drain the cranberries, reserving
7. the orange juice. Add the cranberries, orange zest, and pine nuts to the
8. onion mixture. Mix well.
9. Ask the butcher to cut a pocket in the chops, or use a small, sharp
10. knife to cut a 1- to 2-inch horizontal pocket into each chop, cutting all
11. the way back to the bone. With a small spoon push one quarter of the
12. stuffing into each pocket and press to close. Add the olive oil to the
13. reserved orange juice and brush the chops on both sides. In a small bowl
14. mix the salt, pepper, and granulated garlic; season both sides of the
15. chops.
16. With the lid closed, grill the chops over Direct Medium heat (400° to
17. 450°F) until barely pink in the center of the meat, 10 to 12 minutes,
18. turning once. Serve warm.

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