Broiled Pork Chops with Cranberry and Chorizo Stuffing

Ingredients

- 4 tablespoons butter, divided
- 1 cup onions, finely chopped
- 3 cloves garlic, minced
- 3/4 cup dried cranberries
- 1/2 cup chopped walnuts
- 4 ounces chorizo, casing removed and crumbled
- 4 slices bacon, chopped
- 2 jalapeños, seeded and finely chopped
- 3 cups homemade cornbread, crumbled
- 4 boneless pork chops
- 6 savoy cabbage leaves
- 1/2 cup tomato sauce
- 2 eggs, beaten
- 1 cup gravy
- 1 cup roasted butternut squash, cubed
- 1/4 cup slivered almonds, toasted
- 1/2 cup feta cheese, crumbled

Instructions

1. Prepare Filling Mixture
- In a large skillet, melt 2 tablespoons of butter over medium heat.
- Add onions and garlic, sauté until soft and translucent, about 5 minutes.
- Stir in dried cranberries, walnuts, chorizo, and bacon, cooking until the chorizo is browned and bacon is crisp, approximately 10 minutes.
- Add jalapeños and cook for another 2 minutes. Remove from heat and set aside.

2. Combine Stuffing
- In a large mixing bowl, combine the crumbled cornbread with the prepared filling mixture.
- Stir in beaten eggs gently until just combined to avoid breaking the cornbread crumbs.

3. Stuff Pork Chops
- Preheat the broiler on high.
- Cut a pocket into the side of each pork chop, being careful not to cut all the way through.
- Stuff the pockets with the cranberry-chorizo mix, securing with toothpicks if necessary.

4. Prepare Savoy Wraps
- Blanch savoy cabbage leaves in boiling water for 2 minutes and then plunge them into ice water.
- Pat dry and wrap each stuffed pork chop with a cabbage leaf, tucking in the ends.

5. Broil the Pork Chops
- Place the wrapped chops on a broiler pan, and dot each with remaining butter.
- Broil for 6 minutes on each side until golden brown and the internal temperature reaches 145°F.

6. Prepare Sauce
- In a saucepan, combine tomato sauce and gravy over medium heat, stirring occasionally until heated through, about 5 minutes.

7. Serve
- On a serving platter, arrange roasted butternut squash, and slivered almonds.
- Place broiled pork chops on top, drizzle with the tomato-gravy sauce, and sprinkle with feta cheese.

Preparation & Cooking Times

- Preparation Time: PT30M
30 minutes

- Cooking Time: PT25M
25 minutes

Total Time

- PT55M
55 minutes

Type of Dish

- Dinner

Keywords

- Broiled pork chops
- Cranberry stuffing
- Chorizo stuffing
- Savoy cabbage leaves
- Homemade cornbread
- Pork chop dinner
- Roasted butternut squash
- Feta cheese garnish
- Gourmet dinner
- Cranberry chorizo stuffed chops

Recipe Yield

- Feeds 4 adults

Calories

- Total Calories: 2850

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