Recipe by 2Bleu
Made for RSC #11 contest entry. These chops are great under the broiler or even on the grill. You could also use this for stuffed chicken breasts or even a rolled pork tenderloin. If you prefer to try just the chutney, click here: Fruity Pecan Chutney A great way to ensure tender and moist chops is to soak them in a brine of 1 cup milk to 1/2 Tbs salt for at least 1 hour before using in a recipe.
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon rosemary, finely chopped
- 2 center-cut pork chops (1 1/2 inches thick)
Fruity Pecan Chutney
- 1 teaspoon butter
- 1 green onion, chopped (or shallot bulb)
- 2⁄3 cup orange juice
- 1⁄3 cup water
- 1 tablespoon raspberry preserves (seedless)
- 1⁄4 cup dried fruit, chopped (Sunmaid fruit bits)
- 2 teaspoons vinegar
- 1⁄4 teaspoon crushed red pepper flakes
- 1⁄4 cup pecans, coarsely chopped
- 1 tablespoon honey
Directions See How It's Made
- Mix salt, black pepper, and rosemary together. Remove chops from brine and slice a pocket into the middle of the chops. Cut deep, but not all the way through. Rub seasoning mix inside and outside of chops. Set aside.
- In a medium saucepan, over medium heat, melt butter and add green onion until soft, about 2 minutes.
- Add orange juice, water, raspberry preserves, fruit bits, vinegar, and crushed red pepper flakes. Simmer until reduced by half, about 5-7 minutes.
- Add chopped pecans and honey. Simmer for an additional 2-3 minutes.
- Allow the chutney to cool, then strain through a strainer or sieve, reserving juices. Stuff chops with chutney. Seal using toothpicks to keep filling inside.
- Preheat broiler to low-medium, and set oven rack on 2nd from the top rail. Place chops on a broiler pan, and place in oven. Broil chops for approx 5-10 minutes per side.
- Meanwhile, re-heat the reserved juice, and let it cook down to a thick sauce. Remove chops from oven and let sit for 2-3 minutes.
- Remove toothpicks, plate up the chops and pour the sauce over top and serve.