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Autumn Berry, Apple and Pear Chutney Stuffed Pork Chop

Northern Michigan Recipe: Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces.  By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.

Find more of Kristin Celeste Shroeger's recipes on her blog, The Intentional Minimalist.

Ingredients

Local raclette cheese Farm fresh local pear
Homemade autumn berry and apple chutney (recipe link)
Local thick cut center pork chops
Homemade green onion infused olive oil (recipe link)
Ground pepper Sea salt

Preparation

Preheat oven to 350 degrees.

Chop three tablespoons raclette cheese and reserve. Chop two pears, stir into two cups autumn berry and apple chutney and reserve.

Rinse and dry two large thick cut center pork chops. In a stainless steel grill pan, heat two tablespoons green onion infused olive oil over medium heat. Rub one teaspoon green onion infused olive oil on one side of pork chops and season with ground pepper and sea salt. Flip pork chops over and rub one teaspoon green onion infused olive oil on the other side of pork chops and season with ground pepper and sea salt. Butterfly thick cut pork chops in the middle and stuff with one half tablespoon raclette cheese and one quarter cup chutney. Place stuffed pork chops in heated grill pan and cook over medium heat for two minutes. Flip and cook pork chops on other side for two minutes.

Add remaining chutney to small sauce pan and warm over medium heat.

Remove stainless steel grill pan, place in preheated oven and cook for ninety minutes. Remove grill pan from oven and confirm with a meat thermometer that the pork chops are one hundred and sixty degrees. Let chops rest for five minutes.

Plate chops, top with one quarter cup chutney and one tablespoon raclette cheese.