Cranberry Port Stuffed Porkchops

Been a while since I cooked anything new but got a little experimental the other day and thought I'd share it.

Ingredients (per person):
1 large porkchop
2 tbsp raisins
2 tbsp cranberries
1/2 tsp thyme
1/3 cup currants
1/3 cup cranberries
2 tbsp brown sugar
1 tsp corn starch




Dried Cranberry and Raisin Stuffed Porkchops

Mix a couple tablespoons dried cranberries (not Craisins which are sweetened) and raisins.  Stuff into the pocket of a thick cut porkchop.

Bake at 350 degrees for 40 minutes or until done to your liking.

Cranberry Currant Port Relish

The recipe below is roughly for one good sized pork chop and therefore one person.  Multiply by the number of people you are serving

• Heat about 1/3 cup of good quality port.  (I am a firm believer that if if it's too cheap to drink it's too cheap to put in your food).  Do not let it boil, just heat.

• Pour over 1/3 cup currants, add 1/2 tsp thyme. mix and set aside.
• Mix 1/3 cup whole cranberries with 2 tablespoons brown sugar and 1 tsp cornstarch
• Bake in 350 degree oven for 25 minutes (this will prevent the cranberries from bursting and becoming cranberry sauce)
• Remove from oven and add to currant/port mixture

Spoon generous serving of relish onto plate and top with a porkchop.

Get plates that aren't a clashing red to take a picture.

Enjoy.