Stuffed Pork Chops

Stuffed Pork Chops With Holiday Stuffing!
Difficulty: Easy

Served With Sauteed Green Beans!

 

Ingredients
4 Pork Loin Ribeye Chops (thick cut)
1/2 loaf farmers white bread, cubed and toasted
1/2 red onion , diced
1 cup carrots, diced
3/4 cup dried cranberries
2 tbsp minced fresh poultry herb (thyme, rosemary, sage)
1 tsp garlic, pressed
3 tbsp butter
2 tbsp olive oil
2 cups chicken stock
salt
pepper

Directions
Preheat oven to 400 Degrees F.  In a large sauté pan, add butter and olive on medium heat.  Sauté onions, carrots and garlic until slightly tender.  Add cranberries, fresh herbs and chicken stock.  In a large mixing bowl add cubed and toasted bread and pour the vegetables and chicken stock over the bread and toss until well incorporated, the bread will absorb the liquid and fall apart.  Salt and pepper to taste.  Completely cool the stuffing before inserting into the pork chops!  Take a knife and insert in center of the loin chop and create a deep pocket without going through, enough to hold a couple of tablespoons of stuffing.  Stuff pork chops and in a large oven proof skillet; add some butter and a small amount of olive oil on high heat and sear stuffed pork 3-4 minutes on each side to a nice golden brown.  Place pork chops in the preheated oven and cook for about 40 minutes, depending on the thickness of the chops. Always make sure the pork is done before serving!
Serves 4