Ingredients
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1/4 teaspoon salt
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1/4 teaspoon black pepper
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1/4 teaspoon rosemary, finely chopped
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2 center-cut pork chops (1 1/2 inches thick)
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1 teaspoon butter
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1 green onion, chopped (or shallot bulb)
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2/3 cup orange juice
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1/3 cup water
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1 tablespoon raspberry preserves (seedless)
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1/4 cup dried fruit, chopped (Sunmaid fruit bits)
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2 teaspoons vinegar
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1/4 teaspoon crushed red pepper flakes
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Instructions
- Mix salt, black pepper, and rosemary together. Remove chops from brine and slice a pocket into the middle of the chops. Cut deep, but not all the way through. Rub seasoning mix inside and outside of chops. Set aside.
- In a medium saucepan, over medium heat, melt butter and add green onion until soft, about 2 minutes.
- Add orange juice, water, raspberry preserves, fruit bits, vinegar, and crushed red pepper flakes. Simmer until reduced by half, about 5-7 minutes.
- Add chopped pecans and honey. Simmer for an additional 2-3 minutes.
- Allow the chutney to cool, then strain through a strainer or sieve, reserving juices. Stuff chops with chutney. Seal using toothpicks to keep filling inside.
- Preheat broiler to low-medium, and set oven rack on 2nd from the top rail. Place chops on a broiler pan, and place in oven. Broil chops for approx 5-10 minutes per side.
- Meanwhile, re-heat the reserved juice, and let it cook down to a thick sauce. Remove chops from oven and let sit for 2-3 minutes.
- Remove toothpicks, plate up the chops and pour the sauce over top and serve.