Grape and Hatch Chile Stuffed Pork Chops
Recipe by Chef Tom Fraker



Ingredients
3 1/2 cups Melissa's Red, Green & Black Muscatos Grapes, rinsed
1 tablespoon Granulated Sugar
2 Lemons, juiced
1 Lime, juiced
1/2 cup Red Wine
1 tablespoon Ground Ginger
1 New Mexico Hatch Chile, roasted; peeled; stemmed & seeded
Kosher Salt & Freshly Ground Pepper, to taste
2 Bone-in Pork Chops

Directions
Preheat the oven to 350ºF. Place the first 8 ingredients into a sauce pan and bring to a boil.

Reduce the heat and simmer for 20 minutes, stirring often and smashing the grapes.

Remove from the heat and let cool slightly.

Using a sharp knife, cut a pocket into each of the pork chops, then, using a spoon, stuff the chops with some of the grape mixture.

Place the chops in an oven safe dish and top with the remaining grape mixture.

Place in the oven and bake for about 20 minutes or until the internal temperature reaches 150ºF-160ºF.

Remove from the oven and let rest for 5 minutes.

Makes 2 servings.