Of course we’d never do this with our own Beekman 1802 Generous Fruitcakes (okay, maybe we would if we had any left.) But we’d been sent a giant gift basket from an old friend which included a small fruitcake. And since we had enough leftover holiday sweet treats stuffed in the freezer to last us till spring, we decided to try something new.
We’ve always loved sweet & savory stuffings for meat dishes, and most of them include dried fruit and bread – ie: fruitcake. So why not stuff porkchops with fruitcake?
The result: sweet, hearty, wintery deliciousness. Try it yourself to use up some of your holiday goodies.
FRUITCAKE-STUFFED PORK CHOPS
Ingredients for 2 chops
2 Butterflied porkchops, approx 1.5 – 2 inches thick.
2 thick slices of fruitcake, chopped coarsely
1 small onion, chopped
2 oranges, 1 sliced, 1 juiced.
2 T butter
2 T olive oil
1 C dry white wine
1/2 C water
Fresh Sage, chopped
Fresh Rosemary, chopped
Preheat oven to 350F.
Saute chopped onion, sage, and rosemary in 1 T oil and 1 T butter in pan large enough to hold the chops. Once onions are translucent, transfer to medium bowl. Add chopped fruitcake to onions mixture and toss. Once cool, stuff chops with mixture and hold edges shut with toothpicks. Salt and pepper both sides.
Add remaining butter and oil to pan. Once butter has melted, brown stuffed pork chops on both sides. Add wine, orange juice, and water to pan, scraping to incorporate any burnt pieces from bottom. Lay one orange slice on top of each chop, and add remaining slices to broth.
Cover pan and place in preheated oven. Cook for fifteen minutes, turn chops, then cook for fifteen additional minutes or until thickest area of pork measures 160F. (We usually cook to 145-150F because meat will continue to cook once out of the oven, and because we think 160F is too dry. But legally, 160F is what we’re supposed to tell you. So we told you. Life is full of risk.)
Once cook, transfer chops to platter. Strain cooking liquid into fat separator, removing the extra orange slices from juices. Pour de-fatted broth back into pan and reduce over high heat until thickened. Pour sauce over pork chops and serve.