Pork Chops with Apricot-Almond Stuffing

By desteech

Ingredients

• * 3 ounces dried apricots, coarsely chopped (1/3 cup)
• * 2 ounces almonds, coarsely chopped (1/3 cup)
• * 1/4 cup coarsely chopped fresh flat-leaf parsley
• * 2 tablespoons extra-virgin olive oil
• * Coarse salt and freshly ground pepper
• * 4 bone-in pork chops (8 ounces each)
• * 1 cup homemade or store-bought low-sodium chicken stock
• * 2 teaspoons red-wine vinegar

Details

Servings 4
Preparation time 25mins
Cooking time 55mins

Preparation

Step 1

1. Mix together apricots, almonds, parsley, and 1 tablespoon oil. Season with salt and pepper. Cut a 2-inch slit into the side of each pork chop using a paring knife, cutting through to the bone to form a pocket. Fill each pocket with 2 tablespoons apricot stuffing, and press to flatten. Season with salt and pepper.
2. Heat remaining tablespoon oil in a large skillet over high heat. Sear pork chops until browned, 3 to 4 minutes per side. Add 1/2 cup stock. Reduce heat to low; simmer, covered, until cooked through, 6 to 8 minutes. Transfer pork chops to plates using a slotted spatula.
3. Add remaining 1/2 cup stock to skillet; raise heat to high, and simmer, scraping up brown bits with a wooden spoon, until sauce is thick, 5 to 7 minutes. Add vinegar; simmer for 30 seconds. Strain sauce through a fine sieve, and drizzle over pork.