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updated: 9/12/2013 10:32 AM

Green Tea-Rosemary Pork Chops with Cranberry-Apricot Stuffing

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  • Cook of the Week Challenge contestant Lori Wiktorek created Green Tea-Rosemary Pork Chops with Cranberry-Apricot Stuffing and cheddar Bacon Cauliflower Casserole.

       Cook of the Week Challenge contestant Lori Wiktorek created Green Tea-Rosemary Pork Chops with Cranberry-Apricot Stuffing and cheddar Bacon Cauliflower Casserole.
    Bev Horne | Staff Photographer

  • Cook of the Week Challenge contestant Lori Wiktorek created Green Tea-Rosemary Pork Chops with Cranberry-Apricot Stuffing and cheddar Bacon Cauliflower Casserole.

       Cook of the Week Challenge contestant Lori Wiktorek created Green Tea-Rosemary Pork Chops with Cranberry-Apricot Stuffing and cheddar Bacon Cauliflower Casserole.
    Bev Horne | Staff Photographer

 

Stuffing

2/3 cup Pure Leaf Green Team with Honey

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6 tablespoons butter

medium yellow onion, diced small

cup dried cranberries, loosely chopped

cup dried apricots, finely chopped

2 cups seasoned dry stuffing

Pork chops

4 bone-in pork loin chops (- to 1-inch thick)

1 tablespoon dried rosemary

teaspoon dried thyme leaves

Salt and pepper

1 tablespoon butter

2 tablespoons olive oil

1/3 cup chicken broth

1/3 cup Pure Leaf Green Tea with Honey

For the stuffing: In a medium saucepan, bring tea to a boil. Remove from heat and stir in butter until melted.

Add the chopped onions, cranberries and apricots, stir so the fruit isn't clumped together. Add seasoned dry stuffing, mixing well until all the stuffing has absorbed the liquid. Press down the stuffing firmly in the saucepan and cover for 5-10 minutes. Fluff the stuffing slightly with a fork before stuffing pork chops.

For pork chops: Ask your butcher to cut the pork chops for stuffing, or do it yourself: Cut pockets in the pork chop using a small sharp knife (press down on the pork chop with your hand while cutting to keep the pork chop for easier cutting. Spread open the pork chop and use the knife to slit small strokes to even out the inside cut and deepen the pocket -- cut three-quarters or more of the way through -- but not all the way through the other side.

Stuff the pork chops holding the chop in one hand and spoon stuffing into each pork chop packing tightly (may have small amount of leftover stuffing in the pan). Take 2 toothpicks and insert diagonally across the cut side of each chop a few inches apart to hold it together and hold the stuffing in. Press down on the pork chop slightly (so the pork chop isn't so round for more even browning). Sprinkle both sides the pork chops evenly with rosemary and thyme, salt and pepper to taste.

In a large skillet melt butter with olive oil on med-high heat until bubbly, swirl together to mix. Add the pork chops and cook uncovered for 3 to 4 minutes until brown. Turn pork chops on edge for 2 minutes to seal the stuffing-edge, then turn and cook 3 to 4 minutes on the other side until brown.

Add chicken broth and tea to the skillet and simmer on low for 15 minutes, covered, turning once. Remove pork chops from the pan to a platter and remove toothpicks carefully. Strain the juices from the pan to remove any fallen stuffing (if any) and spoon juices over each pork chop when plating.

Serves four.

Lori Wiktorek

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