Pork Chops Stuffed With a Fruity Pecan Chutney

• 14 teaspoon salt
• 14 teaspoon black pepper
• 14 teaspoon rosemary, finely chopped
• 2 center-cut pork chops (1 1/2 inches thick)
• 1 teaspoon butter
• 1 green onion, chopped (or shallot bulb)
• 23 cup orange juice
• 13 cup water
• 1 tablespoon raspberry preserves (seedless)
• 14 cup dried fruit, chopped (Sunmaid fruit bits)
• 2 teaspoons vinegar
• 14 teaspoon crushed red pepper flakes
• 14 cup pecans, coarsely chopped
• 1 tablespoon honey

1. Mix salt, black pepper, and rosemary together.
2. Remove chops from brine and slice a pocket into the middle of the chops.
3. Cut deep, but not all the way through.
4. Rub seasoning mix inside and outside of chops.
5. Set aside.
6. In a medium saucepan, over medium heat, melt butter and add green onion until soft, about 2 minutes.
7. Add orange juice, water, raspberry preserves, fruit bits, vinegar, and crushed red pepper flakes.
8. Simmer until reduced by half, about 5-7 minutes.
9. Add chopped pecans and honey.
10. Simmer for an additional 2-3 minutes.
11. Allow the chutney to cool, then strain through a strainer or sieve, reserving juices.
12. Stuff chops with chutney.
13. Seal using toothpicks to keep filling inside.
14. Preheat broiler to low-medium, and set oven rack on 2nd from the top rail.
15. Place chops on a broiler pan, and place in oven.
16. Broil chops for approx 5-10 minutes per side.
17. Meanwhile, re-heat the reserved juice, and let it cook down to a thick sauce.
18. Remove chops from oven and let sit for 2-3 minutes.
19. Remove toothpicks, plate up the chops and pour the sauce over top and serve.

salt, black pepper, rosemary, center, butter, green onion, orange juice, water, raspberry preserves, vinegar, red pepper, pecans, honey

Taken from www.food.com/recipe/pork-chops-stuffed-with-a-fruity-pecan-chutney-282937 (may not work)