Petitchef

Two color soup and stuffed pork chops with 3 sauces

Main Dish
4 servings
15 min
30 min
Very Easy

Ingredients

Number of serving: 4

1) Cherry Preserve Sauce :

12 oz jar Cherry Preserves

2 tablespoons light corn syrup

1/4 Cup Pomegranate infused Red Wine Vinegar

1/4 teaspoon salt

1/4 teaspoon cinnamon

1/2 teaspoon freshly grated nutmeg

1/4 teaspoon ground cloves


2) Orange Marmelade Sauce :

12 oz. jar Orange Marmelade

2 - 2 tablespoons Hot Dijon Mustard, to taste

3) Apple Chutney

3 tablespoons butter

3 cooking Apples, peeled, seeded and cut into 1/2 wedges

1 3-inch cinnamon stick or 1 teaspoon cinnamon

1/2 Cup dried cranberries

1/4 Cup Rum

1/4 Cup Apple Cider

Preparation

  • 1) Combine all ingredients in a small saucepan. Heat to boiling, stiring constantly. Reduce heat and simmer 2 minutes. Keep sauce warm.
  • 2) Heat to boiling, stiring constantly. Reduce heat and simmer 2 minutes. Keep sauce warm.
  • 3) Heat butter in saute pan to med-high heat, add apples and cinnamon. Saute until soft with a little bite left in them.
  • Deglaze pan with Rum and add cranberries. Add apple cider and simmer for about 10 minutes. Cook until the apples are the softness that you like. Keep Warm.
  • For the chops, heat 2 tablespoons olive oil in large pan on high heat, saute chops on both sides until brown.
  • Move to pan with roasting rack, cover with foil, and bake at 350 degrees until medium rare. Let chops rest for about 10 minutes and serve with sauces.

Photos

Two Color Soup and Stuffed Pork Chops with 3 Sauces, photo 1Two Color Soup and Stuffed Pork Chops with 3 Sauces, photo 2Two Color Soup and Stuffed Pork Chops with 3 Sauces, photo 3





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