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Categories:
pork chops sage dried cranberries breadcrumbs garlic pepper salt butter shallots whole berry white wine
Viewed: 27 - Published at: 5 years agoIngredients
- 4 boneless pork chops (thick cut)
- 3 tablespoons chopped fresh sage leaves, divided
- 1/2 cup dried cranberries, divided
- 2 tablespoons breadcrumbs
- 1 teaspoon garlic pepper seasoning, divided
- salt (to taste)
- 2 tablespoons butter or 2 tablespoons margarine
- 2 medium shallots, sliced
- 1/2 cup whole berry cranberry sauce
- 1 tablespoon white wine or 1 tablespoon cider vinegar
Method
- Cut a pocket lengthwise from one side of each chop, careful not to cut all the way through.
- In a small bowl, mix 2 T. of the sage, 1/4 cup of the cranberries, all the breadcrumbs, and 1/2 t. garlic pepper.
- Fill each chop with part of the mixture. Sprinkle both sides of the pork chops with the remaining garlic pepper. Sprinkle each side with salt (if desired).
- Put butter or margarine in large non-stick skillet over medium-high heat and add pork chops.
- Cook chops 3 minutes. Add shallots. Cook 3-4 minutes longer to brown, stirring shallots occasionally.
- Add cranberry sauce, remaining 1/4 cup cranberries, vinegar and remaining sage. Mix well. Heat until bubbly. Cover, reduce heat. Simmer 4-6 minutes or until pork is no longer pink and juices run clear. Remove chops from skillet. Keep warm. Bring sauce to a boil. Cook and stir 1 minute or until thickened. Serve sauce over pork chops.
