Côtelettes de porc farcies aux canneberges

Source: foodnetwork.com: Hot Off the Grill with Bobby Flay: Grilled Pork Chops Filled with Sundried Cranberries

Note: Je fais la recette sans la sauce.  Le liquide de trempage des canneberges peut être remplacé par du bouillon de poulet réduit.


Cranberry Filled Pork Tenderloin:

  • 4 pork chops, 1-inch thick
  • Salt and freshly pepper
  • Cranberry filling, recipe follows
  • Cranberry sauce, recipe follows
  • Olive oil


  • Dried cranberries
  • Toasted pine nuts


  1. Preheat oven to 400 degrees F.
  2. Cut a pocket into the side of each pork chop going 3/4 of the way through.
  3. Season chop with salt and pepper and stuff the pocket with the cranberry filling.
  4. Heat 2 tablespoons of olive oil in a medium oven-proof saute pan over high heat. Add the pork chops and sear on both sides.
  5. Add 1 cup chicken cranberry sauce. Place the pan in the oven and roast until the meat is firm to the touch, about 8 to 10 minutes.
  6. Spoon the chicken-cranberry sauce on a plate and top with pork chops. Garnish with dried cranberries and toasted pine nuts

Sundried Cranberry Filling:

  • 1 cup sundried cranberries
  • 2 tablespoons pinenuts, toasted
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 tablespoon brown sugar
  • 1 teaspoon cascabel chile powder
  • Salt


  1. Place the cranberries in a medium bowl and cover with boiling water, let sit 30 minutes to rehydrate.
  2. Drain and reserve soaking liquid.
  3. Place cranberries and remaining ingredients in a food processor with a 1/4 cup of the soaking liquid and process until smooth. Season with salt.

Chicken-Cranberry Sauce:

  • 4 cups homemade chicken stock
  • 1/4 cup white wine
  • 1/4 cup red wine
  • 1/4 cup cranberry juice
  • 1 tablespoon brown sugar
  • 1 teaspoon black peppercorns
  • 1 tablespoon chipotle puree


  1. Salt Place chicken stock in a nonreactive medium saucepan over high heat and cook until reduced to 2 cups.
  2. Add, wines, cranberry juice, brown sugar, peppercorns and chipotle puree and continue cooking until thickened to a sauce consistency. Season with salt.

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