Makes 2 servings. Difficulty
2 cups gf chicken stock, divided 1 garlic clove, mashed 1 small rosemary sprig 3/4 cup mixture of dried fruit (cranberries, cherries, apples), chopped 1 Tablespoon olive oil Kosher salt and freshly ground black pepper Two 1-1/2" thick pork chops 2 Tablespoons Major Grey’s chutney 1 Tablespoon unsalted butter 2 rosemary sprigs for garnish
In a small saucepan combine 1 cup gf chicken stock, garlic, 1 rosemary sprig, and dried fruit. Bring mixture to a boil. Reduce heat and simmer for 15 minutes. Drain, reserving liquid. Discard rosemary sprig.
Preheat oven to 400°F.
Cut horizontal slits in pork chops, making deep pockets. Stuff chops equally with hydrated fruit mixture. (If needed secure pockets shut with a toothpick or kitchen twine). Season outside of hops generously with kosher salt and freshly ground black pepper.
Heat olive oil in an oven-safe pan over medium high heat. Add pork chops and cook for 3 minutes. Turn chops and brush each with 1 tablespoon of chutney. Add reserved broth and any remaining fruit to pan and transfer to oven.
Roast, basting occasionally, for 15-20 minutes or until internal temperature of pork chops reach 160°F. Remove from pan, tent with foil and let rest for 5 minutes.
Whisk 1 tablespoon of butter into broth in pan. Adjust seasonings to taste with salt and freshly ground black pepper.
To serve, place pork chops on warmed dinner plates and spoon the sauce over top.