Cranberry-Stuffed Pork Chops with Roasted Carrots

prep time:: 10 minutes
total time:: 30 minutes

Makes 4 servings

Super quick stuffed pork chops good for a weeknight. Tyler likes them too because of the cranberry filing. Once in the oven, only cook the pork to 140-145° or it will dry out and be tough. Serve with sauteed spinach to round out the meal.

ingredients

1 1/2 pounds carrots, thinly sliced (add some parsnips for variety)
1 small red onion, sliced
3 tablespoons olive oil
Kosher salt and black pepper
1/2 cup dried cranberries
2 tablespoons apricot preserves
1/2 teaspoon ground coriander
4 1-inch-thick bone-in pork chops (about 2 1/2 pounds)

directions

1
Heat oven to 400° F. On a baking sheet, toss the carrots, onion, 2 tablespoons of the oil, 1/4 teaspoon each salt and pepper. Roast, stirring once, until tender, 25 to 28 minutes.
2
Meanwhile, combine the cranberries, preserves, and coriander in a bowl. Cut a 3-inch-deep pocket in the side of each chop and stuff with the mixture. (You can do this hours ahead so that dinner is super quick to prepare.)
3
Heat the remaining oil in a large ovenproof skillet over medium-high heat. Season the pork with 1/2 teaspoon each salt and pepper and brown (sprinkle a bit of coriander on top if you’d like too), 2 to 3 minutes per side. Transfer to oven (on the rack above the carrots) and roast until cooked through, 6 to 8 minutes. Serve the pork with the carrots.

notes

Adapted from Real Simple magazine, Sept. 2009 Nutritional Information Per Serving Calories 512 Cholesterol 115mg Sat Fat 6g Sodium 670mg Protein 44g Carbohydrate 35g Fiber 5g

Source: Catherine Anderson