Cherry Stuffing Pork Chops

Name: Cherry Stuffing Pork Chops
Ingredients: 1/4 cup dried cherries; 2 tablespoons water; 3 tablespoons chopped onion; 2 tablespoons chopped celery; 1 tablespoon shredded carrot; 2 teaspoons dried parsley flakes; 1 tablespoon butter; 3/4 cup sage stuffing mix; 1/3 cup reduced-sodium chicken broth; 4 boneless pork loin chops (1 inch thick and 6 ounces each); 1/4 teaspoon pepper; 2 tablespoons vegetable oil; 2 tablespoons all-purpose flour; 1/4 teaspoon dried rosemary, crushed; 1/8 teaspoon salt; 3/4 cup plus 2 tablespoons reduced-sodium chicken broth; 1/4 cup heavy whipping cream

17 ingredients

4 steps

Ingredients

1/4 cup dried cherries
2 tablespoons water
3 tablespoons chopped onion
2 tablespoons chopped celery
1 tablespoon shredded carrot
2 teaspoons dried parsley flakes
1 tablespoon butter
3/4 cup sage stuffing mix
1/3 cup reduced-sodium chicken broth
4 boneless pork loin chops (1 inch thick and 6 ounces each)
1/4 teaspoon pepper
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
1/4 teaspoon dried rosemary, crushed
1/8 teaspoon salt
3/4 cup plus 2 tablespoons reduced-sodium chicken broth
1/4 cup heavy whipping cream

Directions

1

In a small saucepan, bring cherries and water to a boil. Remove from the heat; set aside (do not drain).
2

In a small skillet, saute the onion, celery, carrot and parsley in butter until tender. Stir in the stuffing mix, broth and cherries. Remove from the heat; cover and let stand for 5 minutes or until moisture is absorbed.
3

Cut a deep slit in each pork chop, forming a pocket. Stuff about 1/4 cup cherry mixture into each chop; secure with toothpicks. Sprinkle with pepper. In a large skillet, cook chops in oil for 8-10 minutes on each side until pork is no longer pink and a thermometer reads 145°. Remove and keep warm. Let stand 5 minutes before serving.
4

Add flour, rosemary and salt to the pan juices; stir until blended. Gradually stir in broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork chops.