Thick-Cut Pork Chops with Red Onion Jam Stuffing with Port, Pecans, and Dried Fruit

Name: Thick-Cut Pork Chops with Red Onion Jam Stuffing with Port, Pecans, and Dried Fruit
Ingredients: 4 , bone-in pork rib chops (12 to 14 ounces each), 1 1/2 inches thick (see illustrations below); 3/4 cup, packed light brown sugar; , Table salt; 1 tablespoon, olive oil; 1 , large red onion, halved and sliced 1/8 inch thick (about 4 cups); 1 tablespoon, sugar; 1/3 cups, chopped dates (pitted); 1/3 cup, dried tart cherries; 3/4 cup, ruby port; 1 , medium orange, cut into 4 wedges; 2 teaspoons, minced fresh thyme leaves; 3 tablespoons, white wine vinegar; 1/4 teaspoon, table salt; , Ground black pepper; 1/3 cup, toasted pecans; , Ground black pepper; 2 teaspoons, vegetable oil; 3 ounces, blue cheese, crumbled (about 3/4 cup)

Main Courses
Pork

Appears in Cook's Illustrated May/June 2005

Filling the wrong chop with the wrong kind of stuffing and then cooking it using the wrong method produces familiar but easily improved results.

A cookbook recipe exclusively for All-Access members from How to Roast Everything

SERVES 4

TIME 2 hours, plus 1 hour brining

Thick-Cut Pork Chops with Red Onion Jam Stuffing with Port, Pecans, and Dried Fruit

A cookbook recipe exclusively for All-Access members from How to Roast Everything

Why This Recipe Works

This is a members' feature.