Ingredients

24 each	Pork chops, 8 ounces each, bone-in center cut loin
2 qts (for marinade/ 1-1/2 cups for glaze)	Saucemaker® Bourbon Sauce
2 qts	Yellow onions, peeled, sliced
1/4 cup	Butter
1 lb	Dried cherries
3 cups	Bourbon
2 tsp	Lemon zest
4 qts	Corn bread croutons
2 cups	Granny Smith apples, cored, seeded, 1/4-inch dice
2 cups	Celery, diced
2 cups	Yellow onions, peeled, diced
2 cups	Apple juice
2 cups	Chicken stock
1 cup	Pecans, toasted, chopped
1/2 cup	Butter, melted
To taste	Salt and pepper

Procedure

To Marinate Meat:

Marinate pork chops in 2 quarts Saucemaker® Bourbon Sauce for at least 4 hours.

To Make Chutney:

1. In a large saucepan, sauté onions in butter over medium-low heat for 20-25 minutes or until caramelized.
2. Add cherries and bourbon.
3. Bring to a boil; reduce heat and simmer for 15 minutes or until bourbon is almost entirely evaporated.
4. Sprinkle with lemon zest.
5. Reheat before serving.

To Cook Pork Chops:

1. Preheat oven to 350°F.
2. Cut pork chops in half horizontally, stopping 1/2 inch before the bone.
3. In a large bowl, mix all corn bread stuffing ingredients until combined.
4. Fill each pork chop with about 1/2 cup corn bread stuffing.
5. Secure opening with toothpicks.
6. Sprinkle with salt and pepper.
7. Place pork chops on sheet pans.
8. Bake for 15 minutes; remove from oven and brush tops with Saucemaker® Bourbon Sauce.
9. Bake for an additional 5-10 minutes or until a thermometer inserted into pork chop reaches 160°F.
10. Remove toothpicks.
11. Serve pork chop topped with cherry chutney.

Yield: 24 Servings

Nutrition

No nutrition information available.

For more information, please contact us at www.bayvalleyculinary.com or 1-800-558-4700.
© 2015 Bay Valley Foods, LLC. All rights reserved.
A TreeHouse Foods Company (NYSE: THS)