Stuffed Pork Chops

Charlie and Cassie are going to a BBQ this evening so I had dinner alone.  This is what I had.

CHERRY & MUSHROOM-STUFFED PORK CHOPS

Printed from COOKS.COM

2 tbsp. canola oil, divided

1/4 cup finely chopped celery

1/4 cup finely chopped onion

1 cup fresh shiitake mushrooms, chopped

1/4 cup dried sweetened cherries, chopped

1/4 tsp. dried thyme

1/4 tsp. salt

1/8 tsp. black pepper

4 boneless pork loin chops, 1-inch thick

1 tsp. all-purpose flour

1/4 cup chicken broth

1/4 cup cherry juice

In large skillet, heat 1 tbsp. oil over medium-high heat. Add celery, onions, and mushrooms. Cook, stirring, for 4 minutes. Stir in cherries, thyme, salt and pepper. Remove from heat.

Cut deep pocket in side of each pork chop. Fill with 1/4 of cherry mix. Skewer pockets closed with toothpicks. Reduce heat to medium. Add remaining 1 tbsp. oil. Add pork chops, brown over medium heat for 8 minutes per side or until no longer pink.

Remove chops from skillet. Pour off fat. Add flour to skillet, cook, stirring for 30 seconds. Stir in chicken broth and juice. Scrape brown bits from skillet, cook 1 minute more to thicken sauce slightly.

Return chops to skillet. Turn to coat evenly. Spoon remaining sauce over chops before serving.

Rice was made in a rice cooker using home made chicken broth instead of water and a packet of Sazon Goya

Beans was a three bean salad (Green Giant)