PORK CHOPS WITH WITH TART CHERRIES AND PINE NUTS WHAT COULD BE BETTER ENJOY DAN:

PORK CHOPS STUFFED WITH TART CHERRIES AND PINE NUTS


Serves 4 by CHEF DAN:



INGREDIENTS.



2 tablespoons olive oil

4 center-cut, bone-in pork loin chops, 1-inch thick

1 cup fresh shiitake mushrooms, chopped

1/4- cup tart cherries

2 teaspoons dried oregano

2 teaspoons dried tarragon

1 teaspoon dried thyme

1/4- teaspoon sea salt

1/8 teaspoon black pepper

3/4- cup pine nuts,

1 Granny Smith apple, cored and diced

1 tablespoon butter cut into 4 pieces



DIRECTIONS: (PRE-HEAT OVEN TO 400 DEGREES)



1. In a skillet over medium-high heat add1 teaspoon olive oil.

2. Sauté mushrooms and apple for about 5 minutes or until golden.

3. Stir in cherries, pine nuts, oregano, tarragon, thyme, and salt and pepper.

4. Remove from heat.

5. With a sharp knife, make a horizontal slit in each pork chop to create 3-inch long pocket.

6. Season insides of the pockets with salt and pepper and stuff with the filling.

7. Secure the pockets with toothpicks, season the outside of the meat generously with salt and pepper.

8. Heat 1 tablespoon of the oil, in an oven-proof skillet over medium-high heat until hot.

9. Sear pork chops on both sides, until well browned, about 6 minutes.

10. Top each chop with a cube of butter and roast in the oven for about 10-12 minutes, or until thermometer registers 140 degrees.

11. Discard toothpicks and serve drizzled with pan juices.

ENJOY DAN: