Ingredients Jump to Instructions ↓

  1. 2 tablespoon(s) unsalted butter

  2. 1/3 cup(s) finely chopped dried cranberries

  3. 1 1/2 teaspoon(s) garlic paste

  4. 1 teaspoon(s) kosher salt

  5. 3/4 cup(s) (14-ounce) shredded sharp Cheddar cheese

  6. Freshly ground black pepper , to taste

  7. Flour , for dusting

  8. 1/2 cup(s) chicken broth

  9. 2 tablespoon(s) Dijon mustard with honey

  10. More Pantry Staples

  11. 3/4 cup(s) finely chopped onion

  12. 1/3 cup(s) finely chopped celery

  13. 1 tablespoon(s) chopped fresh sage leaves

  14. 1 Granny Smith apple

  15. 6 (5-ounce) boneless center-cut loin pork chops (1 inch thick)

  16. 1 1/2 cup(s) apple juice

  17. Sugar snap peas

  18. Mashed potatoes

Instructions Jump to Ingredients ↑

  1. Melt 1 tablespoon of the butter in a large, nonstick skillet over medium heat; add onion, celery, cranberries, sage, and garlic; sauté 4 minutes. Add apple and 1/4 teaspoon of the salt; cook 4 minutes. Cool mixture; stir in cheese. Remove mixture to a bowl. Wipe skillet clean.

  2. With a sharp knife held parallel to a cutting board, cut a pocket in each pork chop, leaving three sides intact. Stuff each chop with apple-cranberry mixture; skewer pockets closed with toothpicks.

  3. Season chops with the remaining 3/4 teaspoon salt and sprinkle with pepper; dust chops in flour. Melt the remaining 1 tablespoon butter in skillet and heat over medium heat. Add chops; cook 8 minutes, turning once, or until just cooked through. Pour broth around chops; continue to cook 4 minutes, turning chops, or until cooked through. Remove chops to a platter; cover loosely with foil.

  4. 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.


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