Cranberry Walnut Stuffed Pork Chops With Dijon Cream
  • Cooking Time: 10-15
  • 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
  1. Soak cranberries in boiling water until plump. Drain and save liquid.
  2. 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.
  3. 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.
  4. Stuff each chop with half stuffing mixture. Bake at 350 degrees F. in a glass casserole about 10-15 minutes or until cooked through.
  5. 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.