Pork Chops with Cranberry- Orange Stuffing
Adapted from Williams-Sonoma Essentials of Roasting
Marinade
1 1/2 cups apple juice
1 tbsp kosher salt
3 tbsp firmly packed brown sugar
6 peppercorns
1 bay leaf
4 thick cut pork chops (I used boneless)
Stuffing
1/3 cup dried cranberries
grated zest and juice of 1 large orange
2 tbsp unsalted butter
3/4 cups panko whole wheat bread crumbs
1 tbsp finely chopped fresh rosemary
kosher salt & fresh ground pepper
Sauce
1 tbsp evoo
1 cup chicken broth
1 tsp cornstarch
- Combine marinade ingredients, stirring to dissolve salt & sugar. Place chops in brine and refrigerate 4-6 hours, the liquid should cover them, add water if needed. Remove the chops from brine, pat dry with paper towels.
- To make the stuffing, in a small bowl combine the cranberries and orange juice, let soak for 10 minutes. In a large heavy saute pan over medium-low heat, melt the butter. Raise heat to medium-high, add the bread crumbs and rosemary, saute until the crumbs are lightly browned, 3-4 minutes. Season with salt and pepper. Drain the cranberries, reserving the orange juice. Add the cranberries and orange zest to the pan and toss to combine. Remove from the pan and let cool completely.
- Preheat oven to 375. Butterfly each pork chop. Using a teaspoon, place the stuffing in the chops, dividing evenly, then secure each chop closed with toothpicks. Lightly brush or rub both sides of the chop with evoo.
- Reheat the saute pan over high heat until very hot. Add the chops and sear for 2 minutes on the first side, 1 minute on the second side. Immediately place chops in the oven on a baking sheet. Cook for 20-25 minutes.
- While roasting, deglaze the pan, using chicken broth and reserved orange juice. In a small bowl, combine cornstarch with 1 tbsp water. Add cornstarch to the sauce and continue to cook, stirring occasionally until slightly thickened.
- Serve chops on top of any leftover stuffing, covered with sauce.