Tag: Cranberry Pear Balsamic

Posted on by

Cranberry Pear Stuffed Baked Pork Chops

Print Pin

Cranberry Pear Stuffed Baked Pork Chops

Ingredients

  • 4 2 ” thick boneless pork chops

Stuffing

  • 1 tsp. Kosher salt
  • 1 tsp. black pepper
  • 1/4 cup panko or dry breadcrumbs
  • 1/4 cup apple juice or white wine
  • 2 Tbsp dried cranberries
  • 2-3 fresh pears diced
  • 1 Tbsp pure maple syrup
  • 2 Tbsp white or yellow onion diced
  • 1 tsp. fresh rosemary minced
  • ​2 tsp. Olivia's Cranberry Pear Balsamic Vinegar

Seasoning

  • 1 Tbsp Olivia's Basil Olive Oil
  • 2 tsp. fresh rosemary minced
  • 1/2 tsp. garlic powder
  • 1 tsp. Kosher salt
  • 1/2 tsp. black pepper
  • 1-2 tsp. Olivia's Cranberry Pear Balsamic Vinegar

Instructions

  • Preheat oven to 375.
  • Line a baking dish with foil and spritz with non-stick cooking spray. Set aside.

Make the filling

  • Put the panko, Cranberry Pear Balsamic and apple juice in a small bowl and stir to combine.
  • Stir in the rest of the stuffing ingredients and set aside.
  • 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.
  • 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.
  • 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.
Posted on by

Cranberry Pear Balsamic Butternut Squash

Print Pin

Cranberry Pear Balsamic Butternut Squash

Ingredients

  • 1 - 2 pounds butternut squash peeled seeded and diced in to 1" pieces (about 3 cups)
  • 1/3 cup Olivia's Cranberry Pear White Balsamic Vinegar
  • 1 Tablespoon Olivia's Basil Olive Oil
  • 3 " sprig fresh rosemary leaves stripped from stem and roughly chopped
  • sea salt & freshly ground black pepper to taste

Instructions

  • Preheat oven to 375 degrees.
  • In a large bowl, whisk the Basil Olive Oil and Cranberry Pear Balsamic Vinegar until thoroughly combined.
  • Add the rosemary and squash and toss to coat and combine evenly.
  • In a large roasting pan lined with parchment, arrange the squash in a single layer, drizzling with any remaining marinade.
  • Sprinkle liberally with sea salt and freshly ground black pepper.
  • Roast the squash for 30-35 minutes, stirring a few times until golden brown.