Cherry-Stuffed Pork Chops

Source: Drew Rodiger

Ingredients:

Pork Chops:

• ¼ c. dried cherries
• 2 Tbsp. water
• 3 Tbsp. chopped onion
• 2 Tbsp. chopped celery
• 1 Tbsp. shredded carrot
• 2 tsp. dried parsley flakes
• 1 Tbsp. butter
• ¾ c. sage stuffing mix
• 1/3 c. reduced sodium chicken broth
• 4 boneless pork loin chops
• ¼ tsp. pepper
• 2 Tbsp. vegetable oil

 Gravy:

• 2 Tbsp. all-purpose flour
• ¼ tsp. dried rosemary, crushed
• 1/8 tsp. salt
• ¾ c. plus 2 Tbsp. reduced sodium chicken broth
• ¼ c. heavy whipping cream

Preparation:

1. In a small saucepan, bring cherries and water to a boil. Remove from the heat; set aside (do not drain).
2. In a small skillet, sauté the onion, celery, carrot, and parsley in butter until tender.
3. Stir in the stuffing mix, broth and cherries. Remove from the heat; cover and let stand for 5 minutes or until moisture is absorbed.
4. Cut a slit in each pork loin, forming a pocket. Stuff about ¼ c. cherry mixture into each one; secure with toothpicks. Sprinkle with pepper.
5. In a large skillet, cook chops in oil about 8-10 minutes. Remove and keep warm.
6. Add flour, rosemary, and salt to the pan juices; stir until blended.
7. Gradually stir in broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened.  Serve with pork chops.