Stuffed Pork chops!

This is going to be quick and easy…. let’s say that it’s the week after Thanksgiving, and you’ve polished off all of the turkey and sweet potatoes.. but you still have some cranberries and stuffing left…well.. this will get rid of those things.

However, we didn’t have leftovers… so.. we had to make some quick stuffing.

So, we made some quick stuffing…

We add a little bit of celery and apple just to change it up a little bit…

While that’s cooking, (as per the instructions on the box) let’s get the pork chops ready.

They should be nice thick chops, butterfly cut.

Toss on some salt, pepper, and garlic powder… Then, get a pan nice and hot on about medium, and give it a swirl of olive oil. Once the oil is nice and hot, drop the chops in, middle of the butterfly down first…

Let them get a bit brown on each side…

You just want each side brown… not cooked all of the way through.

Now, stuff them… first with your stuffing mixture…

Then give them a shot of cranberry sauce…

Now fold them up.

Toss some stuffing around them, and put them into a 350 degree oven… they should finish up in about 15-20 minutes…

In the meantime, let’s make a quick sauce for the top of them…

Remember all of the awesome charred meat and whatnot left in the pan? We’re going to use that…

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Now, give that a swirl of white wine…

and let it cook down a little bit…. then, add some onions…

let them sweat down a little bit…

Then, add a healthy dollop of cranberry sauce, and cook it down a little bit.

At this point, your pork should be done, and the sauce is thickened… so.. time to throw it all together.

BAM! That’s super easy… and it makes a rather sexy presentation as well… lots of color and contrast….

 

As far as taste goes… well.. there were a lot of steps that could have been skipped…. the seasoning of the meat… the making of the “sauce”…. the meat and sauce were kind of overpowered by the taste of the fresh cranberries… it would probably be different than cranberry sauce out of a can….

All in all.. not bad…. but it’s not spectacular… I’d just as soon have my pork chop left nice and thick, smothered in Korean bar-b-q sauce, and tossed on the grill…