Pork Chops stuffed with Brandied Fruit

Today's delicacy I learned while serving as a sous-chef for a country inn in Fredericksburg, VA. It's practically infallible and wows your guests every single time.

4 Pork Loin Chops, 2" thick and butterfly cut

2 teaspoons paprika

1 teaspoon curry powder, divided in half

1 teaspoon salt

Butter-flavor cooking spray
1 cup cranberry juice

Stuffing:

1 cup of dried fruit, diced

1/4 cup brandy

2 tablespoons brown sugar

Prepare stuffing by cooking dried fruit and brown sugar in brandy with half of curry powder for 10 minutes at a hard boil, or until thick syrup is made. Stir often, be careful not to burn.

While stuffing is cooking, prepare chops. Mix together paprika, remaining curry powder, and salt. Coat chops inside and out with spices.

Heat saute pan on high. Coat with cooking spray. Sear chops on both sides. Remove pork from heat. Deglaze pan with cranberry juice. Set aside.

Fill chops with finished stuffing. Reserve any leftover syrup.

Return chops to pan. Drizzle with syrup. Cover and simmer in cranberry juice over med-low heat for 20 minutes or until chops are fully cooked.

Serve au jus over saffron rice with steamed veggies.

Yum! The perfect romantic dinner for two.