Any leftover cranberries you may have from the holidays will find a loving home in this recipe. These pork chops are a little sweet and a little tart and a lot delicious! I made these around Thanksgiving to wicked acclaim from my picky eater of a husband.
The cranberries and peach preserves blend seamlessly together, one balancing the flavor of the other. The dried cherries add a burst of brightness to the recipe and it all comes together to create a wonderfully elegant sauce.
Tips: For the pork chops you want as thick as you can find since you will be stuffing them. If you're nervous about creating the pocket, ask your butcher to prepare them for you.
Cranberry-Peach Stuffed Pork Chops
2/3 cup fresh or frozen cranberries
1/4 cup dried cherries, optional
1/3 cup peach preserves
1/4 teaspoon ground cloves
4 thick cut pork chops
6 tablespoons honey, divided
salt and pepper to taste
Place cranberries in a food processor or blender and pulse once or twice. In a medium bowl combine cranberries, dried cherries, preserves, cloves and 2 tablespoons of honey. Cut a slit in each pork chop about 3/4 of the way across, creating a pocket. Stuff each pocket with cranberry mixture. Place the pork chops in a well greased glass baking dish. Season both sides of the pork chops with salt and pepper as desired. Drizzle 1 tablespoon of honey over each chop (you can also top with any additional cranberry mixture you may have leftover).
Bake at 325 degrees for 45-50 minutes or until chops are cooked through.