Pork Chops Stuffed With a Fruity Pecan Chutney

Recipe by 2Bleu
READY IN: 40mins




  • 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.