Cranberry Stuffed Pork Chop Autumn Dinner
Well if the weather is not going to cooperate (80 degrees on Wednesday!?), I will bring Fall into our lives via the dinner table. This weekend saw these yummy chops, pumpkin cream cheese, pumpkin loaf, and our cold(er) weather staple, the ‘family’ meat sauce (more on that to come!). And although I sat outside in the hot sun while the meat sauce was simmering away, it sure was good once the sun went down and a blanket became necessary to continue reading my book on the couch. So what better way to usher in the Fall atmosphere than cranberries, and nutmeg, and vegetables roasting in the oven? There is no better way. Especially when this way is so EASY. And really, really tasty. Really. This is bound to become a regular addition to our menu this year.
Cranberry Stuffed Pork Chops with Roasted Veggies (serves 2) adapted from Real Simple magazine
4 Carrots, peeled and sliced as in photos
1 Red Onion, sliced
2 Tbsp Olive Oil
1 Tsp Nutmeg, divided
2 Bone-in Pork Chops
1/2 cup Dried Cranberries, roughly chopped
2 Tbsp Apricot Preserves
2 Tbsp Butter
Preheat to 400. Toss the veggies with the olive oil and 1/2 Tsp Nutmeg. Sprinkle with S&P and put in the oven to roast for 28-35 minutes. Meanwhile, prepare the pork. Cut a pocket into each chop, about 3 inches deep. Mix the cranberries with the apricot preserves and remaining nutmeg. Stuff the pockets with the cranberry mixture, and season the chops with S&P. With about 10 minutes left on the veggies, heat the butter in an oven-proof skillet over medium-high heat. Brown the chops 2-3 minutes on each side, then move the skillet to oven for the last 5 minutes or so to finish cooking with the veggies. Don’t cover. The pork and the veggies should finish around the same time, making this a great easy complete dinner. Serve with crusty wheat bread if you like!
Filed under: easy, few ingredients, supper | 3 Comments