Pork Chops with Dried Cranberries - Giangi's Kitchen

Blog: Pork

Giangi Kitchen Giangi

Pork Chops with Dried Cranberries

Published on January 12, 2011 | Pork

Pork chops with dried cranberries.

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


Tonight’s January 12,2011 dinner:

Pork Chops with Dried Cranberries, Mushrooms and Chestnut Stuffing

Cranberries Jasmine Rice



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.



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.

Email This Post

Enjoy Healthy, Easy And Fun Recipes That Can Be Prepared In 45 Minutes Or Less!

Sign Up Now!

Don't Miss A Single Recipe!

Join Our Newsletter and get new FREE recipes delivered right to your inbox!

By submitting this form, you are consenting to receive marketing emails from: Giangi's Kitchen, 10645 N Tatum Blvd, Phoenix, AZ, 85028. You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email. Emails are serviced by Constant Contact

Savings Center

Shop cooking tools, supplies and equipment used by Giangi to prepare your meals!

%d bloggers like this: