Ingredients
1/4 cup dried cherries2 tablespoons water3 tablespoons chopped onion2 tablespoons chopped celery1 tablespoon shredded carrot2 teaspoons dried parsley flakes1 tablespoon butter3/4 cup sage stuffing mix1/3 cup reduced-sodium chicken broth4 boneless pork loin chops (1 inch thick and 6 ounces each)1/4 teaspoon pepper2 tablespoons vegetable oilGRAVY:2 tablespoons all-purpose flour1/4 teaspoon dried rosemary, crushed1/8 teaspoon salt3/4 cup plus 2 tablespoons reduced-sodium chicken broth1/4 cup heavy whipping cream
Preparation
In a small saucepan, bring cherries and water to a boil. Remove from the heat; set aside (do not drain).
In a small skillet, saute the onion, celery, carrot and parsley in butter until tender. Stir in the stuffing mix, broth and cherries. Remove from the heat; cover and let stand for 5 minutes or until moisture is absorbed.
Cut a deep slit in each pork chop, forming a pocket. Stuff about 1/4 cup cherry mixture into each chop; secure with toothpicks. Sprinkle with pepper. In a large skillet, cook chops in oil for 8-10 minutes on each side until pork is no longer pink and a thermometer reads 145°. Remove and keep warm. Let stand 5 minutes before serving.
Add flour, rosemary and salt to the pan juices; stir until blended. Gradually stir in broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork chops.
