Stuffed Pork Chops With Roasted Carrots

Cranberry-stuffed Pork Chops With Roasted Carrots
Marcus Nilsson
Serves 4
preparation
15
minutes
cooking
35
minutes

Ingredients

1 1/2
pounds
carrots, thinly sliced
1
small red onion, sliced
3
tablespoons
olive oil
kosher salt and black pepper
1/2
cup
dried cranberries, chopped
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, 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.
Sara Quessenberry
September 2009

Nutritional Information

  • Per Serving
  • Calories 512
  • Cholesterol 115 mg
  • Sat Fat 6 g
  • Sodium 670 mg
  • Protein 44 g
  • Carbohydrate 35 g
  • Fiber 5 g
What does this mean? See Nutrition 101.