January 12, 2011

January 12, 2011

January 12, 2011

Tonight I am making a dish that was previously published on November 8.  We really enjoy it and had to have it again:

Pork-Chops-with-Cranberries-Mushrooms-Chestnut-Stuffing-8x6.JPG

Tonight’s January 12,2011 dinner:

Pork Chops with Dried Cranberries, Mushrooms and Chestnut Stuffing


Cranberries Jasmine Rice

 

PORK CHOPS WITH DRIED CRANBERRIES, MUSHROOMS AND CHESTNUT STUFFFING

4 bone in pork chops (8oz each)

1 whole shallot finely sliced and chopped

2 tablespoons unsalted butter

½ cup dried cranberries

½ cup vacuumed sealed chestnuts chopped

¼ apples peeled, seeded and chopped

8 Crimini mushrooms, stalk removed, sliced and chopped

1 whole pomegranate, squeezing the juices and the grains out

2 tablespoons Sweet Sherry wine

1 teaspoon finely chopped parsley

Salt and pepper

1 tablespoon olive oil

1 cup low sodium chicken stock

In a large skillet melt over high heat 2 tablespoons of butter and add the shallots, dried cranberries, chestnuts, apples, mushrooms, ½ the juice of the pomegranate and grains, parsley and Sherry wine. Sautee all the ingredients for 5 to 8 minutes until soft. Season with salt and pepper to taste.

Preheat oven at 300°. Cut a 2 inch slit into the side of each pork chop using a paring knife, cutting through to the bone to form a pocket. Fill each pocket with 2 tablespoon of cranberries-chestnut stuffing. Press to flatten. Season with salt and pepper. In a large skillet heat the olive oil over high heat. Sear chops until browned, 3 to 4 minutes per side. Add ½ cup stock. Reduce heat to low; simmer covered until cooked through¸6 to 8 minutes. Transfer the pork chops into a plate and place in the oven to keep warm. Add the remaining ½ cup stock to skillet and ½ of the pomegranate juice and grains. Raise heat to high, and simmer, scraping up brown bits with a wooden spoon, until sauce is thick, 5 to 7 minutes. Strain the sauce through a fine sieve, and drizzle over pork.

 

CRANBERRIES JASMINE RICE

1 cup uncooked rice

2 cups water

½ teaspoon salt

2 to 3 tablespoons butter

¼ cup dried cranberries

Combine rice, salt and water in a medium saucepan. Bring to a boil, stir once. Cover with tight fitting lid, reduce heat and simmer 10 minutes. Stir and add the cranberries, cover again and simmer for another 10 minutes.

Remove from heat, add the butter, mix and let stand, 5 to 7 minutes.

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One Response to January 12, 2011

  1. Alisa January 13, 2011 at 5:33 am #

    This looks really delicious! I’m making this soon.I came across your site from the foodieblogroll and I’d love to guide Foodista readers to your site. I hope you could add this pork chop widget at the end of this post so we could add you in our list of food bloggers who blogged about recipes for pork chop,Thanks! pork chop widget

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