Categories: Pork- Main Dish

Ingredients

• 2 Tbsp. butter
• 1/3 cup finely chopped dried cranberries
• 1 1/2 tsp. garlic paste
• 1 tsp. kosher salt
• 1/4 cup shredded sharp cheddar cheese
• Fresh ground black pepper, to taste
• Flour for dusting
• 1/2 cup chicken broth
• 2 Tbsp. Dijon mustard with honey
• 3/4 cup finely chopped onion
• 1/3 cup finely chopped celery
• 1 Tbsp. chopped fresh sage leaves
• 1 Granny Smith apple
• 6 (1 inch thick) boneless center-cut loin pork chops (5 oz. each)
• 1 1/2 cups apple juice

Directions

1. Melt 1 Tbsp. of the butter in a large, nonstick skillet over medium heat; add onion, celery, cranberries, sage and garlic; saute 4 minutes. Add apple and 1/4 tsp. of the salt; cook 4 minutes. Cool mixture stir in cheese. Remove mixture to a bowl. Wipe skillet clean.

2. With a sharp knife held parallel to a cutting board, cut a pocket in each pork chop, leaving three sides intact. Stuff each chop with apple-cranberry mixture; skewer pockets closed with toothpicks.

3. Season chops with the remaining 3/4 tsp. salt and sprinkle with pepper; dust chops in flour. Melt the remaining 1 Tbsp. butter in skillet and heat over medium heat. Add chops; cook 8 minutes, turning once, or until just cooked through. Pour broth around chops; continue to cook 4 minutes, turning chops, or until cooked through. Remove chops to a platter; cover loosely with foil.

4. Add apple juice to liquid in skillet; whisk in mustard. Bring to a boil; cook until sauce is reduced by half. Strain sauce through a fine-mesh sieve. Remove toothpicks from pork; pour sauce over chops. Serve with sugar snap peas and mashed potatoes.

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