Harvest Pork Chops with Cranberry and Kale
Harvest Pork Chops with Cranberry and Kale
Try this quick and easy pork chop recipe by Michael Smith from Chef Michael's Kitchen.
  • Difficulty Level Moderate
  • Technique Searing
  • Preparation Time 10 minutes
  • Cooking Time 20 minutes
  • Yield 2 servings
  • For the Stuffed Pork Chops:
  • 2 thick cut pork chops
  • 1 Italian sausage, casings removed
  • 384 millilitres can, reserve the remainder
  • 1 tablespoon of grainy mustard
  • 1 tablespoon of freshly chopped rosemary
  • A splash of vegetable oil
  • For the Kale Stew:
  • 1 onion, chopped
  • 4 cloves of garlic, chopped
  • ½ cup of cranberry juice
  • 1 tablespoon of grainy mustard
  • ½ cup of reserved cranberry
  • A bunch of fresh kale, roughly 1 pound, thinly sliced
  1. Carefully cut a stuffing pocket deep into each chop by cutting it open like a book from one corner
  2. Strip the meat from the sausages into a medium size bowl
  3. Stir together the sausage meat with the first measure of cranberry sauce, the grainy mustard and the rosemary
  4. Evenly stuff each chop with the mixture. If you like you may close the chops with a large binder clip, which may then be removed after cooking
  5. In a skillet over medium-high heat sear the chops until they’re golden brown and crispy on each side, about 3 minutes per
  6. Remove and stack on a plate, loosely cover with foil
  7. Add the onions and garlic to the pan and sauté for a minute or two
  8. Stir in the cranberry juice, cranberry sauce and the mustard
  9. Bring the works to a simmer and add half the kale to the pan
  10. Stir while it wilts, it will only take a minute or so
  11. Nestle the chops back in and top with the remaining kale
  12. Cover the works and continue cooking until the chops reach an internal temperature of 145°F, about 10 minutes
  13. Serve and share

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