Recipes

Soak cranberries in boiling water until plump. Drain and save liquid.

Add berries, bread, nuts, thyme, garlic, rosemary, salt and pepper to a food processor and pulse until combined. Add a small amount of reserved water and pulse, repeat until mixture holds together, but is not wet.

Slice a pocket into pork and season with salt and pepper. Heat a bit of oil in a pan and brown both sides of pork well. Remove from heat.

Stuff each chop with half stuffing mixture. Bake at 350 degrees F. in a glass casserole about 10-15 minutes or until cooked through.

De-glaze same pan with cognac, add cream. Whisk in dijon, season with salt and pepper, and simmer until thickened. Pour over chops when ready to serve.