Stuffed Pork Chops with Cranberries
Thick pork chops are stuffed with a seasoned mixture of dried cranberries and pine nuts, seared to a golden-brown, and finished in the oven with a cranberry-wine sauce reduction in this easy yet elegant fall dish.
To prepare the cranberry filling: Soak 1 cup dried cranberries in the boiling water for 20 minutes.
Drain the cranberries reserving 1/4 cup of the water.
Place the cranberries reserved water 2 tablespoons pine nuts cinnamon cloves and 1 tablespoon brown sugar in a food processor.
Process until finely chopped; set aside.
Bring the chicken stock to a boil over high heat.
Reduce heat to medium and simmer until the chicken stock has reduced to half its original volume about 15 minutes.
Add the white wine red wine cranberry juice and 1 tablespoon of brown sugar.
Continue cooking until the sauce has reduced by half again about 10 minutes.
Keep warm.
Preheat an oven to 400 degrees F (200 degrees C).