[realfood] Apple Cranberry Stuffed Pork Chops---with Cheese

APPLE CRANBERRY STUFFED PORK CHOPS

2 tbs butter
1/3 cup finely chopped dried cranberries
1 1/2 tsp garlic paste
1 tsp kosher salt
3/4 cup shredded sharp Cheddar cheese
Ground black pepper, to taste
Flour, for dusting
1/2 cup chicken broth
2 tbs Dijon mustard with honey
3/4 cup finely chopped onion
1/3 cup finely chopped celery
1 tbs chopped sage leaves
1 Granny Smith apple
6 boneless center cut loin pork chops
1 1/2 cups apple juice
Sugar snap peas
Mashed potatoes

Melt 1 tbs butter in a skillet. Add onion, celery, cranberries, sage and garlic, saute 4 min. Add apple and 1/4 tsp salt, cook 4 min. Cool mixture, stir in cheese. Remove mixture to a bowl. Wipe skillet clean.

Cut a pocket in each pork chop, leaving 3 sides intact. Stuff each pork chop with with apple cranberry mixture, skewer pockets closed with toothpicks. Season chops with remaining salt and sprinkle with pepper, dust chops in flour. Melt the remaining butter in skillet and heat.

Add chops, cook 8 min. turning once or until cooked through. Pour broth around chops, continue to cook 4 min. turning chops or until cooked through. Remove chops to a platter, cover loosely with foil. 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. MAKES 6 SERVINGS.*/

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