Pork Chops Stuffed with Dried Fruits and Pistachio
Date Added: Mar 26, 2010 American Entrees
Description
Double or single cut pork chops stuffed with this delicious dried fruit and pistachio stuffing. Seared to a golden brown and finished in the oven.
Ingredients
- 4 Each Pork Chops, single or double cut on the bone
- 2 Table Spoon(s) Olive Oil
- 1 Table Spoon(s) Butter, unsalted
- As Needed Salt
- As Needed Pepper
Directions
- Cut pockets in pork chops and fill with stuffing
- If using a double chop, tie bones together to hold stuffing in place
- If using a single chop, use a bamboo skewer to hold pocket closed
- Season with salt and pepper
- Add olive oil and the rest of the butter to a cast iron pan
- Once butter and oil are hot, add pork chops and sear
- Make sure one side is caramelized before turning
- Turn and place in 350 oven: 10 minutes for single and 16 minutes for double, or until center is at 150 degrees
- Let rest for 5 minutes before serving
- 1/2 Cup(s) Red Onion, diced
- 2 Table Spoon(s) Dried Cranberries
- 2 Table Spoon(s) Dried Apricots, diced
- 2 Fluid ounce(s) Apple Cider Vinegar, with mother
- 2 Table Spoon(s) Butter, unsalted
- 1 1/2 Cup(s) Dried Fresh Bread Crumbs, small diced
- 1/4 Cup(s) Pistachios, chopped
- 1 Table Spoon(s) Whole Grain Mustard
- 6 Fluid ounce(s) Apple Cider
- As Needed Salt
- As Needed Pepper
- As Needed Parsley
- In a hot pan, heat olive oil then add onions and cook for 2 minutes
- Add fruit and stir
- Deglaze pan with apple cider vinegar, stir and cook until almost completely reduced
- Gather panned ingredients to one side, add half the butter to empty side of pan
- Once butter is melted, add breadcrumbs
- Toast breadcrumbs until lightly golden brown, stirring to mix all ingredients together in pan
- Add whole grain mustard, pistachios and apple cider, mix well
- Cook moisture out of mixture, 3 to 4 minutes
- Finish with parsley and a dash of salt and pepper, set aside to cool
Stuffing
Ingredients
Directions
