Pork with Brandy and Berries
Serves 4.
1 cup fresh or frozen cranberries
2 tablespoons brandy
1/4 cup orange juice
3 tablespoons sugar
1/4 cup green onions, chopped, with tops
1/4 cup celery, chopped
1 tablespoon fresh parsley
1/4 cup butter
4 cups dry bread cubes
1/2 teaspoon poultry seasoning
1/2 teaspoon salt
4 loin pork chops, cut 1-1/2-inch thick, with a pocket cut in each
1 teaspoon pepper
2 tablespoons butter, melted
2 tablespoons brandy
Sauce:
1 tablespoon flour
1/2 cup water
1 tablespoon brandy
1 tablespoon orange juice
Preheat oven to 350 degrees F. Mix cranberries, 2 tablespoons brandy,
orange juice, and sugar in small saucepan. Bring to a boil, lower heat,
and simmer 10 minutes, stirring occasionally.
Saute onion, celery, and parsley in 1/4 cup butter until tender. Add
bread, seasoning, salt, and cranberry mixture; mix well. Sprinkle pocket
of chops with pepper; fill with stuffing. Secure with toothpicks.
Mix 2 tablespoons butter with 2 tablespoons brandy. Brush both sides of
chops with mixture. Place chops on rack in metal baking pan; bake 35
minutes. Brush both sides of chops with remaining butter/brandy mixture.
Bake 35 to 45 minutes longer, until done.
Sauce: Place metal pan with chop drippings on burner; heat. Stir in
flour, stirring and scraping pan, until flour is browned. Stir in water,
brandy, and orange juice. Cook, stirring constantly, until thickened.
Strain before serving.
source: pagan table
