Thick-Cut Pork Chops with Red Onion Jam Stuffing with Port, Pecans, and Dried Fruit

Name: Thick-Cut Pork Chops with Red Onion Jam Stuffing with Port, Pecans, and Dried Fruit
Yield: Serves 4
Ingredients: 4 , bone-in pork rib chops (12 to 14 ounces each), 1 1/2 inches thick (see illustrations below); 3/4 cup, packed light brown sugar; , Table salt; 1 tablespoon, olive oil; 1 , large red onion, halved and sliced 1/8 inch thick (about 4 cups); 1 tablespoon, sugar; 1/3 cups, chopped dates (pitted); 1/3 cup, dried tart cherries; 3/4 cup, ruby port; 1 , medium orange, cut into 4 wedges; 2 teaspoons, minced fresh thyme leaves; 3 tablespoons, white wine vinegar; 1/4 teaspoon, table salt; , Ground black pepper; 1/3 cup, toasted pecans; , Ground black pepper; 2 teaspoons, vegetable oil; 3 ounces, blue cheese, crumbled (about 3/4 cup)

3 comments

Appears in Cook's Illustrated May/June 2005

Main Courses

Pork

Filling the wrong chop with the wrong kind of stuffing and then cooking it using the wrong method produces familiar but easily improved results.

SERVES4

TIME2 hours, plus 1 hour brining

Thick-Cut Pork Chops with Red Onion Jam Stuffing with Port, Pecans, and Dried Fruit

WHY THIS RECIPE WORKS

Before we could build the best stuffed pork chop recipe, we had to find the right chop. The perfect choice turned out to be the rib chop, which has an unbroken eye of meat into which a wide pocket can be cut with a sharp paring knife. We th...

This is a members' feature.