Stuffed Pork Chops With Roasted Carrots

cranberry-stuffed-pork-chops-carrots
Photo by Marcus Nilsson
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 512 calories
    • Sat Fat 6 g
    • Cholesterol 115 mg
    • Sodium 670 mg
    • Protein 44 g
    • Carbohydrate 35 g
    • Fiber 5 g

Ingredients

  1. Check 1 1/2pounds carrots, thinly sliced
  2. Check 1 small red onion, sliced
  3. Check 3tablespoons olive oil
  4. Check Kosher salt and black pepper
  5. Check 1/2cup dried cranberries, chopped
  6. Check 2tablespoons apricot preserves
  7. Check 1/2teaspoon ground coriander
  8. Check 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, and ¼ teaspoon each salt and pepper.
  2. Roast, stirring once, until tender, 25 to 28 minutes.
  3. Meanwhile, combine the cranberries, preserves, and coriander in a bowl. Using a paring knife, cut a 3-inch-deep pocket in the side of each chop; stuff with the mixture.
  4. Heat the remaining tablespoon oil in a large ovenproof skillet over medium-high heat.
  5. Season the pork with ½ teaspoon each salt and pepper and brown, 2 to 3 minutes per side.
  6. Transfer pork to oven (on the rack above the carrots) and roast until cooked through, 6 to 8 minutes. Serve with the carrots.