pork, fruit, and wine mix-and-match

you know that feeling when you find a recipe that, no question, you know you're going to love? the comforting feeling that sure, it won't be high-adventure, but it also won't let you down? that's how i felt when i opened up edible seattle's fall 2008 issue for the first time and saw the recipe for pear and hazelnut stuffed pork tenderloin with sour cherry syrah sauce from PCC printed on the inside cover. 

as is so often the case, i made substitutions to the original recipe. this time, more than usual. it's almost comical. i didn't have pork tenderloin, so figured i would stuff some pork chops. my pear had languished too long in the fruit bowl, so i changed it out for an apple. for the sauce, i had some merlot already open, and while i thought i grabbed the dried cherries jar, it was, instead, the dried cranberries jar. i got the hazelnuts in there, though...

so, if you want to make pear and hazelnut stuffed pork tenderloin with sour cherry syrah sauce, click here. if you want to make apple and hazelnut stuffed pork chops with cranberry merlot sauce, read on...

apple and hazelnut stuffed pork chops with cranberry merlot sauce

for chops:

1 Tbsp butter

1 apple, peeled, cored, and chopped

1/4 cup dried cranberries

1 Tbsp maple syrup

1 Tbsp balsamic vinegar

pinch ground clove

1/3 cup roasted hazelnuts

salt and pepper

olive oil

2 pork chops, at least 1" thick

for sauce:

1/2 cup homemade chicken stock, or low sodium

1/2 cup merlot (or whatever's open)

1 Tbsp maple syrup

1/4 cup dried cranberries

1 Tbsp cold butter

salt and pepper

melt the butter in a saucepan and add apple, cranberries, syrup, balsamic, clove, and nuts and  cook until the apples begin to caramelize, and the liquid is reduced. season with salt and pepper. remove to food processor and give mixture a rough chop. (can be done ahead.)

season chops with salt and pepper. cut a slit in the side of the chops, as deep as possible, taking care to not cut all the way through. open up pocket and stuff with the apple and hazelnut mixture. tie butchers string around chops to secure filling. (maybe not a necessary step, but i had string, so i went for it.)

heat oil to medium in a heavy skillet. add chops and sear both sides until golden. lower heat slightly and continue to cook until meat thermometer registers 155 degrees, turning a few times as needed. (or, transfer to roasting pan and cook in 400 degree oven until meat thermometer registers 155 degrees, about 7-9 minutes, depending on thickness of the meat.) juices should run clear.

remove chops to plate and cover with foil. return pan to medium heat. deglaze by adding chicken stock and wine to pan drippings, scraping up any browned bits stuck to the bottom. add syrup and cranberries and cook, stirring, as it thickens and reduces by about half. remove from heat and stir in the cold butter, season with salt and pepper.

serve pork chops topped with sauce.

sources:

pork chops-- skagit river ranch 

apples-- high meadow orchards

roasted hazelnuts-- holmquist hazelnut orchards