Stuffed Pork Chops With Roasted Carrots
Serves 4|
Hands-On Time:
|
Total Time:
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
- 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.
- Roast, stirring once, until tender, 25 to 28 minutes.
- 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.
- Heat the remaining tablespoon oil in a large ovenproof skillet over medium-high heat.
- Season the pork with ½ teaspoon each salt and pepper and brown, 2 to 3 minutes per side.
- Transfer pork to oven (on the rack above the carrots) and roast until cooked through, 6 to 8 minutes. Serve with the carrots.
Nutritional Information
- Per Serving
- Calories 512
- Cholesterol 115mg
- Sat Fat 6g
- Sodium 670mg
- Protein 44g
- Carbohydrate 35g
- Fiber 5g
What does this mean? See
Nutrition 101
.
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Quick Tip
Give this dish a tasty upgrade: Toss a few sprigs of fresh thyme in with the carrots before cooking, or try a combination
of carrots and parsnips.
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FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
