DeKam Construction

CRANBERRY STUFFED PORK CHOPS

From Food Network.com

DIRECTIONS:

1. Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add the celery and scallions and cook until slightly softened, 2 minutes. 2. Add the cranberries and sage and cook 2 minutes. 3. Add the bread and cook, stirring occasionally, 2 minutes. 4. Add 1/2 cup chicken broth and the parsley and stir until the broth is absorbed, 1 minute. Season with salt and pepper; transfer to a bowl. 5. Wipe out the skillet. 6. Holding a knife parallel to the cutting board, cut a deep 2-inch-wide pocket into the side of each pork chop. Season the chops on both sides with salt and pepper and fill the pockets evenly with the stuffing. 7. Melt 1 tablespoon butter in the skillet over mediumhigh heat. Add the chops and cook until golden brown, 2 minutes per side. 8. Add 1/2 cup chicken broth; reduce the heat to medium low. Cover and cook until the chops are cooked through, about 5 more minutes. Transfer to plates. 9. Add the remaining 3/4 cup broth and the cream to the skillet and increase the heat to medium high.

Simmer, stirring, until slightly thickened, about 2 minutes. 10.Stir in the remaining 1 tablespoon butter. Season with salt and pepper. 11. Pour over the chops and serve.

INGREDIENTS:

• 3 tablespoons unsalted butter • 2 stalks celery, finely diced • 3/4 cup chopped scallions • 3/4 cup dried cranberries • 2 teaspoons chopped fresh sage • 4 slices potato bread, cubed (about 2 1/2 cups) • 1 3/4 cups low-sodium chicken broth • 2 tablespoons chopped fresh parsley • Kosher salt and freshly ground pepper • 4 bone-in center-cut pork chops (about 3 pounds) • 3 tablespoons heavy cream

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