Old Feed Mill’s Apple Cranberry Stuffed Pork Chop with Beurre Rouge:
We start with a bone in pork chop, frenched. A pocket is cut on the fat cap side. Salt and pepper sprinkled on the in, and outside of the pork chop. It is stuffed with the stuffing, and seared on high heat. Once one side is browned, the pork chop is flipped, and finished in the oven. It is served with our house garlic mashed potatoes, and seasonal vegetables. The chop is then topped with a beurre rouge sauce.
Apple cranberry stuffing
Ingredients
2 T. Margarine or butter
1 C. Chopped onions
1 Shallot, minced
1 C. Chopped celery
7 C. Bread cubes (about 14 slices)
3/4 C. Dried cranberries, plumped
3 C. diced unpeeled red or green apples
1/4 C. Minced fresh parsley
1/2 C. Chopped pecans, optional
1 1/4 C. Turkey or chicken stock
2 ea. Eggs (beaten)
Preparation
Melt the margarine in a large skillet. Add onions, shallot, and celery and sauté until onions are golden. Add bread cubes, cranberries, apples, parsley, and pecans and mix well. Add beaten eggs to luke warm stock. Pour mixture over the other ingredients, and toss till well coated. Place in a nonstick baking pan, cover and bake at 350 degrees for 20 minutes. If stuffing dries out while baking add more stock.
