Apple-Cranberry Stuffed Pork Chops

Apple-Cranberry Stuffed Pork Chops...from Delish

Submitted: Lindsay Rincon

Ingredients
From the pantry:

· 2 tablespoon(s) unsalted butter

· 1/3 cup(s) finely chopped dried cranberries

· 1 1/2 teaspoon(s) garlic paste

· 1 teaspoon(s) kosher salt

· 3/4 cup(s) (14-ounce) shredded sharp Cheddar cheese

· Freshly ground black pepper, to taste

· Flour, for dusting

· 1/2 cup(s) chicken broth

· 2 tablespoon(s) Dijon mustard with honey

Fresh ingredients:

· 3/4 cup(s) finely chopped onion

· 1/3 cup(s) finely chopped celery

· 1 tablespoon(s) chopped fresh sage leaves

· 1 Granny Smith apple

· 6 (5-ounce) boneless center-cut loin pork chops (1 inch thick)---(I used chicken breasts and it was very delicious!)

· 1 1/2 cup(s) apple juice

Accompaniment:

· Sugar snap peas

· Mashed potatoes

Directions

1. Melt 1 tablespoon of the butter in a large, nonstick skillet over medium heat; add onion, celery, cranberries, sage, and garlic; sauté 4 minutes. Add apple and 1/4 teaspoon of the salt; cook 4 minutes. Cool mixture; stir in cheese. Remove mixture to a bowl. Wipe skillet clean.

2. With a sharp knife held parallel to a cutting board, cut a pocket in each pork chop, leaving three sides intact. Stuff each chop with apple-cranberry mixture; skewer pockets closed with toothpicks.

3. Season chops with the remaining 3/4 teaspoon salt and sprinkle with pepper; dust chops in flour. Melt the remaining 1 tablespoon butter in skillet and heat over medium heat. Add chops; cook 8 minutes, turning once, or until just cooked through. Pour broth around chops; continue to cook 4 minutes, turning chops, or until cooked through. Remove chops to a platter; cover loosely with foil.

4. Add apple juice to liquid in skillet; whisk in mustard. Bring to a boil; cook until sauce is reduced by half. Strain sauce through a fine-mesh sieve. Remove toothpicks from pork; pour sauce over chops. Serve with sugar snap peas and mashed potatoes.