Pork Chops with Brandy and Berries
Ingredients
- 1 C. fresh or frozen cranberries
- 2 Tbs. brandy
- 1/4 C. orange juice
- 3 Tbs. sugar
- 1/4 C. green onions, chopped, with tops
- 1/4 C. celery, chopped
- 1 Tbs. fresh parsley
- 1/4 C. butter
- 4 C. dry bread cubes
- 1/2 tsp. poultry seasoning
- 1/2 tsp. salt
- 4 loin pork chops, cut 1 1/2" thick, with a pocket cut in each
- 1 tsp. pepper
- 2 Tbs. butter, melted
- 2 Tbs. brandy
- Sauce:
- 1 Tbs. flour
- 1/2 C. water
- 1 Tbs. brandy
- 1 Tbs. orange juice
Directions
Preheat oven to 350 degrees. Mix cranberries, 2 Tbs. brandy, orange juice, and sugar in small saucepan. Bring to a boil, lower heat, and simmer 10 minutes, stirring occasionally. Sauté onion, celery, and parsley in 1/4 C. butter until tender. Add bread, seasoning, salt, and cranberry mixture; mix well. Sprinkle pocket of chops with pepper; fill with stuffing. Secure with toothpicks. Mix 2 Tbs. butter with 2 Tbs. brandy. Brush both sides of chops with mixture. Place chops on rack in metal baking pan; bake 35 minutes. Brush both sides of chops with remaining butter/brandy mixture. Bake 35-45 minutes longer, until done.
Sauce: Place metal pan with chop drippings on burner; heat. Stir in flour, stirring and scraping pan, until flour is browned. Stir in water, brandy, and orange juice. Cook, stirring constantly, until thickened. Strain before serving.
Yield: 4 servings
