Stuffed Pork Chops With Roasted Carrots

Cranberry-stuffed Pork Chops With Roasted Carrots
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By September, 2009

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 .

Quick Tip

Thyme
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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