Grilled Pork Chops Filled with Sundried Cranberries

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  • Level: Easy
  • Yield: 4 servings
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Cranberry Filled Pork Tenderloin:

4 pork chops, 1-inch thick

Salt and freshly pepper

Cranberry filling, recipe follows

Cranberry sauce, recipe follows

Olive oil


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


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


  1. 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:

  1. 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:

  1. 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.