Friday, August 7, 2009

Holiday Pork Chops

1 Tablespoon butter
1/2 cup chopped onion
1/2 cup chopped celery
1 cup fresh breadcrumbs
1/2 cup dried cranberries, coarsely chopped
1/4 cup chicken broth
1 Tablespoon chopped fresh parsley
1 teaspoon grated orange rind
1 teaspoon salt
1/4 teaspoon ground sage
4 boneless pork chops (1"thick)
3 Tablespoons dried steak seasoning
2 Tablespoons olive oil
Melt butter in an ovenproof skillet over medium-high heat. Add onions and celery. Saute' 10 minutes until vegetables are tender and liquid evaporates. Remove from heat. Stir in breadcrumbs, cranberries, and next 5 ingredients. Let stand 10 min. Pour mixture in plastic bag after 10 min. or another container. Wipe skillet clean. Cut a pocket in one side of each chop, cutting to but not through other side to form a pocket. If you put the mixture in a bag, snip one corner of the bag, and pipe breadcrumb mixture evenly into slits in port. You can also just spoon it from another container into the pocket. Sprinkle both sides of stuffed chopes with steak seasoning. Cook chops in hot oil in ovenproof skillet over medium-high heat 2-3 min. on each side or until chops are browned on both sides. Cover skillet with lid or aluminum foil and bake 350 degrees for 20-25 min or until thermometer inserted in port registers 155 degrees. Remove from oven, and let stand 5 min. or until thermometer registers 160 degrees.

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