Ingredients for Pork Chops Stuffed With A Fruity Pecan Chutney
- 2 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried rosemary
- 4 (1 1/2 inch thick) center cut pork chops
- 2 tablespoons butter
- 1/4 cup chopped green onions
- 1/2 cup orange juice
- 1/4 cup water
- 1/2 cup raspberry preserves
- 1/2 cup mixed dried fruit
- 2 tablespoons apple cider vinegar
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup chopped pecans
- 2 tablespoons honey
- 1 cup milk
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How to Make Pork Chops Stuffed With A Fruity Pecan Chutney
- Preheat your broiler to low-medium and position the oven rack 2nd from the top.
- Prepare the Brine: In a bowl, whisk together 1 cup milk and 1/2 tablespoon salt. Add the pork chops and let them soak for at least 1 hour (or up to overnight in the refrigerator).
- Prepare the Seasoning Mix: In a small bowl, combine 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon dried rosemary.
- Prepare the Chops: Remove the pork chops from the brine. Make a deep pocket in the center of each chop, being careful not to cut all the way through.
- Season the Chops: Rub the seasoning mix generously inside and outside of each chop.
- Make the Chutney: In a medium saucepan over medium heat, melt 2 tablespoons butter. Add 1/4 cup chopped green onions and cook until softened, about 2 minutes.
- Add the remaining chutney ingredients: Stir in 1/2 cup orange juice, 1/4 cup water, 1/2 cup raspberry preserves, 1/2 cup mixed dried fruit bits (cranberries, apricots, etc.), 2 tablespoons apple cider vinegar, and 1/4 teaspoon crushed red pepper flakes.
- Simmer the Chutney: Reduce heat to low and simmer until the chutney has reduced by half, about 5-7 minutes. Stir in 1/2 cup chopped pecans and 2 tablespoons honey.
- Finish the Chutney: Simmer for another 2-3 minutes. Remove from heat and let cool slightly. Strain the chutney through a fine-mesh sieve, reserving the juices.
- Stuff the Chops: Spoon the cooled chutney into the pockets of the pork chops.
- Secure the Chops: Use toothpicks to seal the pockets.
- Broil the Chops: Place the stuffed chops on a broiler pan and broil for 5-10 minutes per side, or until cooked through and the internal temperature reaches 145°F (63°C).
- Make the Sauce: Meanwhile, reheat the reserved chutney juices in a small saucepan over low heat. Simmer until slightly thickened, about 2-3 minutes.
- Rest and Serve: Remove the chops from the oven, remove the toothpicks, and let rest for 2-3 minutes before serving. Drizzle the thickened chutney sauce over the chops and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
84g
Fat
32g
Carbs
14g
