Golightly versus Melted Chocolate: Round Two

I think its official I am the Black Martha Stewart. Make your jokes.

Last night I made the below pork recipe accompanied with the mashed sweet potatoes (The ones from last week with the caramelized onions in them. My new fave) and green beans.

Then I made truffles from scratch. They aren't hard to do, but it does involve melting chocolate and you know how I feel about that task.

It is a pain, but it was so much easier than the ganache. If there is a class on how to melt chocolate or something, I need to take that class ASAP. The results are awesome, the task, oy, the task. And the clean-up...let's not even go there.

So the recipe is below the Pork recipe, and being Black Martha, I subbed in a few things because I officially made them for my boss.
She is preggers with a baby girl, so these suckers just had to be pink. And (oh I can see the comments now) I hate, hate OREOS, so you know they just had to go.

Instead of OREOS, I used Vienna Vanilla Creme Filled cookies. Strawberry cream cheese was used instead of the original cream cheese. I used white chocolate bark that I tinted pink w/ red food coloring.
The results are pretty pink truffle balls---oh, and about 100 of them, I don't know where it gets off saying thirty. I guess if you like your balls big.

Yep, I said that.
Enjoy.

PORK CHOPS WITH CRANBERRY, PORT, AND ROSEMARY SAUCE
4 1-inch-thick pork rib chops
2 3/4 teaspoons minced fresh rosemary, divided
2 tablespoons (1/4 stick) butter
3/4 cup low-salt chicken broth
3/4 cup tawny Port
1 cup leftover cranberry sauce
Sprinkle pork chops with salt, pepper, and 1 teaspoon rosemary. Melt butter in heavy large skillet over medium heat until beginning to brown. Add pork chops and cook until browned and cooked through, about 5 minutes per side. Transfer to platter; cover to keep warm. Add broth, Port, and remaining 1 3/4 teaspoons rosemary to same skillet and boil until liquid is slightly reduced, about 4 minutes. Add cranberry sauce; bring to boil, then reduce heat to medium and simmer until sauce is thickened, about 7 minutes. Season sauce with salt and pepper. Spoon sauce over pork chops and serve.

CHOCOLATE TRUFFLES
1 package oreos
8oz. package of cream cheese, softened
vanilla and chocolate bark (comes in bricks)
In a food processor, grind up entire package of oreos.
Slowly add cubes of cream cheese. Mix until dough
forms.
Roll dough into balls (one batch makes approximately
30 truffles), place on parchment paper and chill for
at least one hour.
Melt chocolate bark according to directions. Dip
dough balls into melted chocolate and place on
parchment paper to cool.