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Cranberry Pear Stuffed Baked Pork Chops

Cranberry Pear Stuffed Baked Pork Chops
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  1. 4 2” thick boneless pork chops
  1. 1 tsp. Kosher salt
  2. 1 tsp. black pepper
  3. 1/4 cup panko or dry breadcrumbs
  4. 1/4 cup apple juice or white wine
  5. 2 Tbsp dried cranberries
  6. 2-3 fresh pears, diced
  7. 1 Tbsp pure maple syrup
  8. 2 Tbsp white or yellow onion, diced
  9. 1 tsp. fresh rosemary, minced
  10. ​2 tsp. Olivia's Cranberry Pear Balsamic Vinegar
  1. 1 Tbsp Olivia's Basil Olive Oil
  2. 2 tsp. fresh rosemary, minced
  3. 1/2 tsp. garlic powder
  4. 1 tsp. Kosher salt
  5. 1/2 tsp. black pepper
  6. 1-2 tsp. Olivia's Cranberry Pear Balsamic Vinegar
  1. Preheat oven to 375.
  2. Line a baking dish with foil and spritz with non-stick cooking spray. Set aside.
Make the filling
  1. Put the panko, Cranberry Pear Balsamic and apple juice in a small bowl and stir to combine.
  2. Stir in the rest of the stuffing ingredients and set aside.
  3. Cut a pocket in each pork chop by making a horizontal slice almost to the bone; fill with stuffing. (Pack it in there as tightly as you can.) Secure with toothpicks if necessary.
  4. Drizzle or brush with the Basil Olive Oil and Cranberry Balsamic; then sprinkle the rest of the seasoning ingredients on top of the pork chops.
  5. Put the pork chops into the prepared dish (uncovered) and bake for 35-40 minutes (or until the meat juices run clear). (If you have extra stuffing, you can mound it next to the pork chops in the pan.) If they're not as brown as you'd like, you can stick them under the broiler for a couple of minutes right before serving.
Olivia Olive Oil