Cranberry, Brussels Sprouts and Squash Stuffed Pork Chops

This pork dish is bursting with flavor. The gorgeous roasted vegetables and small pieces of salty pancetta, combined with Country Sweet Sauce creates a delightfully savory meal.

And its elegance lies in its simplicity. The only thing you need is a sharp knife and you’re ready to get this on the table for family, friends, a dinner party – or a fast Wednesday night supper for one.

Cranberry, Brussels Sprouts and Squash Stuffed Pork Chops
Yield: Two pork chops (Can easily be doubled or tripled.)

Ingredients:

  • ¼ C squash, cubed into ½-inch pieces
  • 6 brussels sprouts, halved
  • 2 T olive oil, divided
  • 1 tsp. kosher salt, divided
  • ½ tsp. freshly ground black pepper
  • 2 T diced pancetta
  • 2 T fresh cranberries
  • 2 (1-inch thick) bone-in pork chops
  • ¼ C mild Country Sweet Sauce

Instructions:

Preheat oven to 375 degrees.

Toss the squash and brussels sprouts with 1 T of olive oil. Season with ½ tsp. salt and pepper. Place in a small roasting pan and bake for 5 minutes.

While the squash and brussels sprouts are baking, place the pancetta in a large frying pan. Cook over medium-low heat for 3 minutes. Flip and brown for an additional 3 minutes.

Pull the baking sheet out of the oven. Stir the squash and brussels sprouts. Add the cranberries and stir well to coat with the olive oil. Bake for 3-5 minutes, or until cranberries are softened.

Remove the pancetta and let drain on paper towels. Drain the fat from the pan, and wipe out with a paper towel.

Reserve roasted vegetables until cool enough to handle. Stir in pancetta.

Pat the pork chops dry with paper towels and place on a cutting board. Using a very sharp paring knife, cut a 2 ½ -inch pocket into each chop. Be careful not to cut through the top or bottom of the chop.

Divide the stuffing between the chops.

Heat the remaining tablespoon of olive oil in the frying pan over medium heat. Season the chops with remaining ½ tsp. kosher salt. When the oil shimmers, lay chops in the pan. Cook for 5 minutes on one side, and gently flip the chops and cook for 8-10 minutes or until they register 160 degrees with a meat thermometer.

Warm the Country Sweet Sauce and divide between the chops.

Serve immediately, and enjoy!

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