Pork Chops with Spicy Apricot Stuffing

By tunes

Ingredients

• 6 dried apricots
• 1 piece of fresh ginger, about 1 in (2.5 cm)
• 4 split boneless pork chops* (butterfly-style)
• 3 tbsp (45 mL) butter
• Salt and pepper, to taste
• 3 tbsp (35 mL) brown sugar
• 2 shallots
• 1/2 cup (125 mL) brown veal stock or beef broth
• 2 tbsp (25 mL) whipping cream (35 %)
• 2 tbsp (25 mL) chopped green onion

Details

Servings 4

Preparation

Step 1

Coarsely chop dried apricots; do not mince. Slice fresh ginger into slivers. Mix together apricots and ginger. Stuff chops with part of apricot-ginger mixture.

In a skillet, heat butter and brown chops for about 2 to 3 minutes on each side. Season with salt and pepper.

Place chops in an ovenproof dish. Add brown sugar, return to heat and cook until a caramel color is obtained. Add shallots and remaining apricot-ginger mixture. Cook for 2 to 3 minutes.

Mix in veal stock and cream until smooth and pour sauce on chops. Season with salt and pepper. Place chops in a 325°F (160°C) oven, covered, and cook for 4 minutes.

Cover bottom of plates with sauce, add chops and sprinkle with green onion. Serve with vegetables or buttered noodles.

* Select pork chops that are 1 to 1 1/4 in (2 to 3 cm) thick and ask your butcher to split them for stuffing.