{"id":630,"date":"2011-12-18T07:08:46","date_gmt":"2011-12-18T12:08:46","guid":{"rendered":"http:\/\/recettes.carlrobitaille.org\/?p=630"},"modified":"2011-12-18T09:33:44","modified_gmt":"2011-12-18T14:33:44","slug":"cotelettes-de-porc-farcies-aux-canneberges-2","status":"publish","type":"post","link":"https:\/\/recettes.carlrobitaille.org\/?p=630","title":{"rendered":"C\u00f4telettes de porc farcies aux canneberges"},"content":{"rendered":"<p><strong>Source:<\/strong> <a href=\"http:\/\/www.foodnetwork.com\/recipes\/bobby-flay\/grilled-pork-chops-filled-with-sundried-cranberries-recipe\/index.html\">foodnetwork.com: Hot Off the Grill with Bobby Flay: Grilled Pork Chops Filled with Sundried Cranberries<\/a><\/p>\n<p><strong>Note: <\/strong>Je fais la recette sans la sauce.\u00a0 Le liquide de trempage des canneberges peut \u00eatre remplac\u00e9 par du bouillon de poulet r\u00e9duit.<\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<p><strong>Cranberry Filled Pork Tenderloin:<\/strong><\/p>\n<ul>\n<li>4 pork chops, 1-inch thick<\/li>\n<li>Salt and freshly pepper<\/li>\n<li>Cranberry filling, recipe follows<\/li>\n<li>Cranberry sauce, recipe follows<\/li>\n<li>Olive oil<\/li>\n<\/ul>\n<p><strong>Garnish:<\/strong><\/p>\n<ul>\n<li>Dried cranberries<\/li>\n<li>Toasted pine nuts<\/li>\n<\/ul>\n<p><strong>Directions<\/strong><\/p>\n<ol>\n<li>Preheat oven to 400 degrees F.<\/li>\n<li>Cut a pocket into the side of each pork chop going 3\/4 of the way through.<\/li>\n<li>Season chop with salt and pepper and stuff the pocket with the cranberry filling.<\/li>\n<li>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.<\/li>\n<li><del>Add 1 cup chicken cranberry sauce<\/del>. Place the pan in the oven and roast until the meat is firm to the touch, about 8 to 10 minutes.<\/li>\n<li><del>Spoon the chicken-cranberry sauce on a plate and top with pork chops. Garnish with dried cranberries and toasted pine nuts<\/del><\/li>\n<\/ol>\n<p><strong>Sundried Cranberry Filling:<\/strong><\/p>\n<ul>\n<li>1 cup sundried cranberries<\/li>\n<li>2 tablespoons pinenuts, toasted<\/li>\n<li>1 teaspoon ground cinnamon<\/li>\n<li>1\/2 teaspoon ground cloves<\/li>\n<li>1 tablespoon brown sugar<\/li>\n<li>1 teaspoon cascabel chile powder<\/li>\n<li>Salt<\/li>\n<\/ul>\n<p><strong>Directions<\/strong><\/p>\n<ol>\n<li>Place the cranberries in a medium bowl and cover with boiling water, let sit 30 minutes to rehydrate.<\/li>\n<li>Drain and reserve soaking liquid.<\/li>\n<li>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.<\/li>\n<\/ol>\n<p><strong>Chicken-Cranberry Sauce:<\/strong><\/p>\n<ul>\n<li>4 cups homemade chicken stock<\/li>\n<li>1\/4 cup white wine<\/li>\n<li>1\/4 cup red wine<\/li>\n<li>1\/4 cup cranberry juice<\/li>\n<li>1 tablespoon brown sugar<\/li>\n<li>1 teaspoon black peppercorns<\/li>\n<li>1 tablespoon chipotle puree<\/li>\n<\/ul>\n<p><strong>Directions<\/strong><\/p>\n<ol>\n<li>Salt Place chicken stock in a nonreactive medium saucepan over high heat and cook until reduced to 2 cups.<\/li>\n<li>Add, wines, cranberry juice, brown sugar, peppercorns and chipotle puree and continue cooking until thickened to a sauce consistency. Season with salt.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>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.\u00a0 Le liquide de trempage des canneberges peut \u00eatre remplac\u00e9 par du bouillon de poulet r\u00e9duit. Ingredients &hellip; <a href=\"https:\/\/recettes.carlrobitaille.org\/?p=630\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[35],"tags":[],"class_list":["post-630","post","type-post","status-publish","format-standard","hentry","category-porc"],"_links":{"self":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/630","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=630"}],"version-history":[{"count":4,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/630\/revisions"}],"predecessor-version":[{"id":633,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/630\/revisions\/633"}],"wp:attachment":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=630"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=630"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=630"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}