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GRILLED CENTER CUT PORK CHOP WITH CRANBERRY STUFFING

Stuffing:
1 ½ cups raw cranberries
4 tbsp. brown sugar
1/3 cup butter
4 cups day old bread crumbs, large (about ½ of a family size loaf)
1 tsp. Dried sage
salt & pepper to taste
1 tbsp. fresh thyme
1 shallot, finely minced
pinch of cinnamon
1 clove garlic, minced

Method

1. In a food processor, place the cranberries and pulse until rough chopped.
2. In a sauce pot over medium high heat, sauté the garlic and shallot in the butter.
3. Add remaining ingredients, except for bread crumbs.
4. Add bread crumbs.
5. Depending on the cranberries, if too wet cook until evaporated. Too dry, add stock.

4 – 6-8 oz. Boneless center cut pork chops
1 ½ tsp. Celery salt
1 tsp. black pepper
1 ½ tsp. Ground thyme

Method

1. Take each pork chop using a sharp knife, stick the knife into the center of each chop making a pocket. Being careful not to go all the way through the chop.
2. Once the stuffing reaches room temperature. Stuff each chop with as much stuffing as you can get in the pocket. If whole is too large, close with toothpicks.
3. Season with salt, pepper and thyme.
4. Grill over medium coals until the pork is done, 4-5 minutes. Or roast on a pan in a 375° oven for 15-20 minutes.