Pork Chops Dressed up for the Holidays!

The Soil Sisters are so thrilled our Smart Cooking Cyber Chef Debra Hempe graciously agreed to share one of her delicious holiday recipes and Christmas thoughts with us!  

Christmas is almost here and as I hurry around town doing my last minute errands, I’m struck by the beauty of the season.  My town resembles a tabletop Christmas Village and the shopkeepers, from the baker to the cobbler (yes we have a cobbler), have carefully turned their windows into a feast for the eyes. My fellow shoppers don a dazzling array of Christmas attire. A woman in a tastefully subdued forest green pullover nods and whispers a “Merry Christmas” to the woman whose sweater and earrings light up and twinkle to the beat of the Christmas carols playing on the stores PA system. The streets are filled with bell ringers; nativity scenes and holiday lights wound on lampposts making them resemble giant candy canes. I feel like a kid again, and suddenly I’m lost in my own nostalgic memories of Christmases past. It’s nice to remember.

Since our streets, shops, and neighbors are all dressed up for the holidays I saw no reason why I shouldn’t dress up my pork chops as well.  These boneless chops will be butterflied and stuffed with a delicious combination of red onion fruit and bread crumbs that will make the meal look and taste like a holiday feast. It's an easy dinner for two and can be easily doubled if company is expected!

2 boneless pork chops butterflied

1 tbs olive oil

½ red onion 

1 small rib celery

½ Granny Smith apple 

5 dried apricots

2 tbs dried cranberries

5 cherries (pitted and stemmed)

1 clove minced garlic

½ tsp poultry seasoning

2 tsp parsley

½ tsp salt

½ tsp black pepper

¼ cup chicken stock

 

 

Dice the onion celery and the fruits 

Cook onion and celery in oil till almost soft

Add the garlic cook for a minute more

Add the diced fruit

Cook till onions and fruits are slightly soft

Add spices

Add ½ cup breadcrumbs

Stir to combine 

Set aside and cool COMPLETELY.  This can be done in advance.  I never put hot filling in any meat product. When the filling is cool, fill chops and roll up.  Secure with twine or toothpicks.

I place any leftover filling in the baking dish and add ¼ chicken stock to the baking dish.  Place in a 350 degree oven till done.  I cooked mine about 40 minutes (internal temp of 160 degrees minimum according to the national pork board).

Visit Debra's blog Smart Cooking for more fabulous (and easy)
recipes on a budget! 

Happy Holidays!