Fruitcake-Stuffed Porkchop with Braised Red Cabbage
Fruitcake-Stuffed Porkchop with Braised Red Cabbage

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.


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.

by Josh and Brent

Reader Comments

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It’s March with fresh snow on the ground here in Maine. I’m having the family for dinner this Sunday and would love to make your stuffed pork chops. If I don’t have fruit cake available this time of year, what would you suggest?

Jason LaRue

thanks for this recipe ,guys,they are cooking as we speak and the aromas floating through the kitchen ,unbelieveable ! I cannot wait to dig a fork and my teeth into one of these !!!

Dean Robinson

Adding a dash of nutmeg to the braised red cabbage is a surprise for your taste buds. Try it. You'll like it.


We served braised red cabbage in our restaurant this week! Oh, it was SO good. The red cabbage has so much flavor!! Beautiful picture guys!!!


What a great idea! Can't wait to try it. Very ingenious……a Beekman original! Hopefully there will be a cookbook someday…and one with all of the special drink recipes!