Cranberry Stuffed Pork Chops with Roasted Carrots

Man, what a month. It's been a beast. Really. Between a job loss, an impending solo exhibition in DC, a new doggie (Olive!), a whirlwind trip to Texas, visiting in-laws & a rapidly approaching move, I've hardly had time to cook, let alone write about it! For a moment or two I thought delivery, frozen foods & scrambled eggs would suffice, but I can't take it. I miss my time in the kitchen! My sanity lies in the kitchen. Those thirty minutes or hour spent simmering & stirring keep me grounded -- & a nice meal at the end of the day doesn't hurt either. So, I turned my back on the tornado that is life at the moment & took refuge near the stove last night. Boy am I glad I did.

Cranberry Stuffed Pork Chops with Roasted Carrots, for 2

adapted from Real Simple, September '09

2 bone in pork chops

1/4 c. dried cranberries

1 shallot, minced

1 clove garlic, minced

1 tbsp. honey

2 tsp. olive oil, divided

1/4 tsp. cumin

1 tsp. ginger, grated

4 - 6 carrots, cut on the bias

salt to taste

pepper to taste

Preheat the oven to 400F. Toss the carrots in 1 tbsp. of olive oil, salt & pepper. Roast, turning once, for 25 minutes. Meanwhile, combine the cranberries, honey, ginger, cumin, garlic & shallot in a bowl. Using a paring knife, cut 3" deep slit in the chop & stuff with the mixture.

Heat the remaining oil in an oven proof skillet (such as cast iron). Season the chops with salt & pepper on both sides & brown, 2 - 3 minutes per side. Transfer to the oven (on a rack above the carrots) & roast until cooked through, about 6 - 8 minutes. Serve the pork chops with the roasted carrots.