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Stuffed Pork Chops with Cranberries

Reviewed: Jan. 22, 2011
Ok. I made this wonderful dish without the sauce. I made the filling (cranberries, boiling water, cinnamon, cloves, brown sugar--I omitted pine nuts), and I'll tell you, in my personal opinion, that was enough sauce for the whole dish. It came out EXCELLENT. My momma couldn't stop talking about how delicious it was and I was just pleased as punch with the outcome. The sweet spiciness of the cranberries contrasted perfectly with the saltiness of the pork chop. Next time I will be sure to use less cloves--for they pack a powerful punch. Perhaps 1/4 tsp instead of half. Now, keep in mind even though I omitted the sauce I was only making two chops. So if you are cooking for four and choose to omit the sauce you MUST double the cranberry filling. When the pork chops finished cooking I made a small bed of the cranberry filling on a plate, laid the chop on it, and lastly dabbled a little cranberry filling on top of the pork chop. Now from my experience, the side I used was a twice baked stuffed potato--with sour cream, bacon, chives, and gouda. It contrasted PERFECTLY. Some of my potato mixed in with the cranberry filling and they were two perfect matches. Im serious about this people! I'm not gonna lead yall astray here! Lastly I had a side salad with a basic head of lettuce, all natural balsalmic vinagrette and homeade croutons. The salad, however you may choose to make it, added an outstanding crunch to the whole meal. I couldn't finish my plate and I was sad :(
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