Apple Cranberry Stuffed Pork Chops

Shopping List

• 2 Tbsp butter, divided
• 1⁄4 yellow onion, minced
• 2 stalks celery, finely choped
• 1⁄4 cup dried cranberries
• 1 granny smith apple, peeled, cored, and diced
• 1 tsp kosher salt
• 5 pork chops, each about 8 oz and 1 inch thick
• 1 cup apple juice
• 1 Tbsp cornstarch
• 2 Tbsp brown sugar
• 1 tsp freshly ground black pepper

Instructions

• Preheat your oven to 350°.
• Using a Dutch oven, melt 1 Tbsp butter over medium heat.
• Add minced onion and cook until they just begin to turn brown.
• Remove the Dutch oven from the heat and stir in celery, apple, and cranberries.
• Season with salt.
• Pour mixture into a bowl and allow to cool.
• While the apple-cranberry mix is cooling, place a pork chop on a flat cutting surface and with the sharp knife cut a pocket lengthwise into the chop. Repeat with each pork chop.
• Stuff the chops with the apple cranberry mix.
• Next, melt the remaining 1 Tbsp butter in the dutch oven over medium heat. Pan fry the chops in butter for 2 minutes on each side.
• Cover the Dutch oven and place in the oven for 45 minutes.
• While the chops are in the oven, in a small bowl, stir together apple juice, cornstarch, and brown sugar.
• After you have removed the baked pork chops, place the Dutch oven on the stove over medium-high heat.
• Pour in the apple juice mixture, bring to a simmer, and reduce by half, stirring frequently.
• Season with black pepper.
• Serve with the apple glaze poured over the stuffed pork chops.