DSC_7997Got family or friends coming over? Chances are they’re pretty hungry and perhaps a ‘little’ hung over? Let’s treat them well, shall we?

A great stuffed pork chop recipe that is fancy enough to serve for any holiday get together.  The cranberry sauce offers a nice sweet and tart addition to the pine nut, wild rice, and mushroom stuffing.


– 1 cup/240 ml cooked wild rice
– 1/4 cup/60 ml shitake mushrooms, sauteed with salt and pepper
– 1/4 cup/60 ml chicken stock
– 2 tablespoons/30 ml pine nuts
– 2 tablespoons/30 ml shallot, finely chopped
– 1 tablespoon/15 ml olive oil
– 2 teaspoons/10 ml fresh oregano, finely chopped
– 2 teaspoons/10 ml Worcestershire sauce
– 1 teaspoon/5 ml fresh thyme
– 1/2 teaspoon/2.5 ml salt
– 1/2 teaspoon/2.5 ml black pepper
– 1/4 teaspoon/1.25 ml allspice

For cranberry sauce:

– 1/3 cup/80 mL cranberry preserves
– 1/4 cup/60 mL white wine
– 1 tablespoon/15 mL honey
– Pinch of salt


For cranberry sauce:  Add preserves, white wine, and honey to small pot.  Allow mixture to simmer over medium heat until well combined.  Add 1 tablespoon/15 mL of water if mixture is too thick.  Remove from heat and set aside.  Rewarm right before serving.

To prepare filling.  Saute mushrooms in olive oil with salt and pepper.  Once cooked, remove from heat, and chop into smaller pieces.  Set aside.

Heat 1 tablespoon/15 mL olive oil in large pan.  Add shallots and cook for 2 minutes.  Add pine nuts and toast for additional 2 minutes.  Add remaining ingredients for stuffing and cook through for 5-6 minutes, stirring often.  In the last minutes or so of cook time, add mushrooms, stir through and remove pan from heat.

Preheat grill for medium-high heat.

With a long thing knife, like a filet knife cut a small slit into the the side of each pork chop, working the knife around, inside the center of the chop to create a pocket. Be careful not to cut through any other part of the pork, but make as large a space as possible. Divide stuffing into four equal parts and stuff into the pocket of each pork chop. It might be necessary to pin the opening closed with a toothpick.

Place chops on hot grill. It is important not to squeeze the center of the pork chops or the stuffing will come out, so handle carefully. Sear on each side and reduce heat or move to a cooler part of the grill. Continue grilling until done. Serve hot with cranberry sauce spooned over top.

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