Grilled Pork Chops Filled with Sundried Cranberries

  • Cranberry Filled Pork Tenderloin:
  • 4 pork chops, 1-inch thick
  • Salt and freshly pepper
  • Cranberry filling, recipe follows
  • Cranberry sauce, recipe follows
  • Olive oil
  • Garnish:
  • Dried cranberries
  • Toasted pine nuts
  • Sundried Cranberry Filling:
  • 1 cup sundried cranberries
  • 2 tablespoons pinenuts, toasted
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 tablespoon brown sugar
  • 1 teaspoon cascabel chile powder
  • Salt
  • Chicken-Cranberry Sauce:
  • 4 cups homemade chicken stock
  • 1/4 cup white wine
  • 1/4 cup red wine
  • 1/4 cup cranberry juice
  • 1 tablespoon brown sugar
  • 1 teaspoon black peppercorns
  • 1 tablespoon chipotle puree
  • Preheat oven to 400 degrees F. Cut a pocket into the side of each pork chop going 3/4 of the way through. Season chop with salt and pepper and stuff the pocket with the cranberry filling. Heat 2 tablespoons of olive oil in a medium oven-proof saute pan over high heat. Add the pork chops and sear on both sides. Add 1 cup chicken cranberry sauce. Place the pan in the oven and roast until the meat is firm to the touch, about 8 to 10 minutes. Spoon the chicken-cranberry sauce on a plate and top with pork chops. Garnish with dried cranberries and toasted pine nuts

Sundried Cranberry Filling:
  • Place the cranberries in a medium bowl and cover with boiling water, let sit 30 minutes to rehydrate. Drain and reserve soaking liquid. Place cranberries and remaining ingredients in a food processor with a 1/4 cup of the soaking liquid and process until smooth. Season with salt.

Chicken-Cranberry Sauce:
  • Salt Place chicken stock in a nonreactive medium saucepan over high heat and cook until reduced to 2 cups. Add, wines, cranberry juice, brown sugar, peppercorns and chipotle puree and continue cooking until thickened to a sauce consistency. Season with salt.

  • Yield: 4 servings

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