Cranberry Walnut Stuffed Pork Chops With Dijon Cream
2 Double thick cut pork chops
1/2 cup dried cranberries
1/2 cup chopped walnuts
5 slices wheat bread, toasted and cubed
2 cloves garlic, chopped
2 Tbls. fresh rosemary
1 Tbls. fresh thyme
salt and pepper
1/4 c. boiling water
2 Tbls. dijon mustard
1/2 c. half and half
1/4 c. cognac or apricot nectar
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.