Harvest Pork Chops With Cranberry And Kale

Yield: 4 Servings


For the Stuffed Pork Chops:

  • 2 thick cut pork chops
  • 1 Italian sausage, casings removed
  • 1 heaping tablespoon of whole berry cranberry sauce from a 384 ml can, reserve the remainder
  • 1 tablespoon of grainy mustard
  • 1 tablespoon of freshly chopped rosemary
  • a splash of vegetable oil

For the Kale Stew:

  • 1 onion, chopped
  • 4 cloves of garlic, chopped
  • ½ cup of cranberry juice
  • 1 tablespoon of grainy mustard
  • ½ cup of reserved cranberry
  • a bunch of fresh kale, roughly 1 pound, thinly sliced

For the Cranberry Chutney:

  • 4 red onions, chopped
  • 1 cup of red wine vinegar
  • ½ teaspoon or so of your favourite hot sauce
  • 1 cup of any cranberry sauce
  • 1 tablespoon of cinnamon
  • ½ teaspoon of salt
  • a 1-inch knob of freshly grated frozen ginger


For the Cranberry Chutney:

  1. In a medium saucepan, bring all the ingredients but the ginger to a brisk simmer over medium high heat. Cook until the onions soften, the flavours intensify and the liquid reduces slightly, about 10 minutes. Remove from the heat and finish by stirring in the ginger. Serve immediately or refrigerate and serve chilled. Yields 2 cups


  1. Carefully cut a stuffing pocket deep into each chop by cutting it open like a book from one corner. Strip the meat from the sausages into a medium size bowl.  Stir together the sausage meat with the first measure of cranberry sauce, the grainy mustard and the rosemary. Evenly stuff each chop with the mixture. If you like you may close the chops with a large binder clip, which may then be removed after cooking.
  2. In a skillet over medium-high heat sear the chops until they’re golden brown and crispy on each side, about 3 minutes per. Remove and stack on a plate, loosely cover with foil. Add the onions and garlic to the pan and sauté for a minute or two. Stir in the cranberry juice, cranberry sauce and the mustard. Bring the works to a simmer and add half the kale to the pan. Stir while it wilts, it will only take a minute or so. Nestle the chops back in and top with the remaining kale. Cover the works and continue cooking until the chops reach an internal temperature of 145°F, about 10 minutes. Serve and share.