APPLE AND CRANBERRY STUFFED PORK LOIN CHOPS RECIPE

Edit

Recipe's preparation

1. Heat 2 tablespoons of oil in small sauté pan. Sauté onion and celery for 2 minutes. Add apples and cranberries. Season with salt, pepper and thyme.

2. Turn heat off, add bread and let absorb all the flavours and oil. Set aside and let cool. Once cooled, work mixture together with a fork to better combine into a stuffing like texture.

3. On a clean cutting board using a sharp paring knife, slice a 1.5 to 2 inch slit into the side of each boneless pork loin chop.

4. Stuff each pork loin chop with about 2 tablespoons worth of cooled stuffing.

 

5. In a medium cast iron skillet or Le Creuset brasierheat 2 tablespoons of vegetable oil. Place the stuffed pork chops into pan, handling delicately to ensure all stuffing remains inside. Season each side with salt and pepper to taste. Sear each side for about 1 to 2 minutes until golden. Next, place in 350 °F oven for 10 to 15 minutes (or until internal temperature reaches 160°F/71°C).

6. Serve family style bringing all baking trays to dinner table allowing guests and family to serve themselves.

Recommended Side DishesBaked Yukon Gold Potatoes

Ingredients:

 

• 4 Yukon Gold potatoes, washed, halved lengthwise
• 2 tbsp. butter
• Salt and pepper to taste
• 4 tbsp. Parmesan cheese
• ¼ chopped parsley

 

Method:

1. Wash and halve the potatoes lengthwise. Place on baking tray.
2. Season with salt and pepper.
3. Sprinkle each half with ½ tbsp. Parmesan cheese.
4. Place a dab of butter on each potato halves.
5. Top with chopped parsley.
6. Bake in oven at 350°F for 40 minutes or until potatoes are golden brown and tender.

Side of Steamed Asparagus

Ingredients:

• Bunch of asparagus, ends trimmed
• 1 tbsp. olive oil
• Salt/pepper

Method:

1. Add 1 inch of water to a medium sized pan with lid. Place steamer in pot. Bring to a boil, turn down to a simmer.
2. Wash and trim about 1.5 inches off woody ends of asparagus.
3. Place in steamer for about 3 to 4 minutes. Or until asparagus are tender.
4. Place in serving plate and drizzle with olive oil, season with salt and pepper to taste.