Last week Jennie and I tried our hand at making pork chops. I don’t think either of us had ever cooked pork chops before, at least not on our own or outside the supervision of the “Shake n’ Bake” box directions. So we turned to Real Simple magazine and found this delicious looking recipe for cranberry stuffed pork chops with roasted carrots. YUM! So, here we go…
The task of purchasing said pork chops fell to me. From what I learned from liquid packaging solutions, is that pinker was better and there should be very little liquid in the packaging. Check!
MMM. Delicious looking raw meat. Well…Sorta.
I chopped some carrots while Jennie prepared the cranberry stuffing. It involved dried cranberries, apricot preserves and coriander. And it looked scrumptious…
Next, she cut pockets into the pork chops about 3 inches deep and stuffed with cranberry mixture. I did take pictures of that, but they all look like the raw chops are bleeding, so I’ll spare you those images. Next we fried both sides of the chops for about 3 minutes each side.
Then they went into the oven, along with the roasting carrots, for about 7 minutes. In the end, we actually gave them about 15 minutes, since our oven tends to under cook things.
Experimenting with new meat options is serious business…
While the pork and the veggies roasted in the oven, we decided to open a pomegranate, because it’s pomegranate season and we’re very excited about it!
The finished product was delicious, after we extended the cooking time of the pork chops by a few minutes…
And naturally, we added brussel sprouts, because we’re obsessed with them.
[addtoany] Yum