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Stuffed Pork Chop Recipe with Chard, Cherries and Plum Balsamic Glaze

Irvin Lin
  • 90 minutes
  • Serves 4

INGREDIENTS

1/2 cup

kosher salt

2 tbsp

white sugar

2 tbsp

dark brown sugar

1 qt

water

4

thick cut (2” thick) bone-in pork chops

3 tbsp

olive oil

2 cups

cubed (1/2 inch) crusty bread

2

bunch (about 1 1/2 lb) rainbow chard

5 cloves

garlic

1 cup

(1/2 large or 1 small) onion

1 tbsp

minced fresh rosemary

1/4 cup

dried cherries

1/2 cup

chicken stock

salt and pepper

2

medium firm red plums

2 tbsp

dark brown sugar

1 tbsp

honey

1/2 cup

dry red wine

2 tbsp

balsamic vinegar