Foospitation Oct 8, 2008

Thought: You get what you get and you don't throw a fit! Emma Tucker

Recipe: Cranberry and Apple Stuffed Pork Chops
1 tablespoon olive oil
1/2 onion, chopped
1 large granny smith apple, peeled cored and diced
2 tablespoons balsamic vinegar
1/2 cup dried cranberries
salt and pepper
2 (6 ounce)  pork chops
1 tablespoon olive oil
Heat 1 tablespoon olive oil in skillet over medium heat. Stir in the onion and apple; cook and stir for 5 minutes. Stir in the cranberries and balsamic vinegar and continue cooking until the apple and onions have softened, about 5 minutes more. Season to taste with salt and pepper. Remove to plate and let cool.
Preheat oven to 350 degrees F.(175 degrees C.) Lightly grease a small baking dish.
Cut a large pocket into the pork chops using a sharp , thin bladed knife.Stuff the cooled apple mixture into the pork chops and secure with toothpicks if needed. Heat olive oil in a large skillet over med- high heat. Season the pork chops with salt and pepper to taste, and place in the hot skillet. Cook on each side until browned, about 3 minutes, then transfer to a baking dish. Top with remaining apple mixture, and cover the baking dish with aluminum foil.
Bake in preheated oven until the pork is no longer pink in the center,about 40 minutes depending on the thickness of the pork chops. Uncover and bake about 10 minutes longer until the apple mixture has lightly browned around the edges.