Pork Chops with Date and Dried Cherry Dressing
Pork chops are topped with a sweet-and-savory dressing and bake undisturbed for 45 minutes—time enough to toss a salad, and open a bottle of wine.
6 boneless pork chops, 3/4-inch thick
2 tablespoons butter, melted
Salt and pepper, to taste
1/4 cup brown sugar - divided use
3 tablespoons butter
1 cup thinly sliced leek
1 cup shredded carrot
1 cup pitted whole dates, snipped
1 cup orange juice
1/2 cup dried cherries or cranberries
1/2 cup coarsely chopped pecans
2 teaspoons grated orange peel
1/2 teaspoon ground nutmeg
6 cups dried bread cubes
- Preheat oven to 350°F (175°C)
- Brush chops with 2 tablespoons melted butter; arrange in a shallow casserole. Sprinkle with salt and pepper; spoon 2 tablespoons brown sugar on top of chops.
- For dressing, in a medium saucepan melt 3 tablespoons butter. Saute leeks and carrot for 5 minutes, until leeks are tender. Stir in dates, orange juice and cherries; bring to a boil. Remove from heat, stir in pecans, remaining 2 tablespoons brown sugar, orange peel and nutmeg. Stir in bread cubes to moisten.
- Spoon stuffing over the chops, spreading to cover.
- Bake, covered, for 45 minutes, or until chops are tender.
Makes 6 servings.
Recipe provided courtesy of National Pork Board.