Cheddar & Apricot Stuffed Pork Chops

By MJH

Ingredients

• 4 (6 to 8 oz. each) bone-in center cut pork chops, about 1/2-inch thick
• 1 cup (4 oz.) Sargento® Traditional Cut Shredded Sharp Cheddar Cheese, divided
• 3 Tbsp. finely chopped dried apricots
• 1 tsp. dried thyme leaves
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 2 Tbsp. apricot preserves or mango chutney
• 2 Tbsp. spicy brown mustard

Details

Preparation time 10mins
Cooking time 25mins
Adapted from sargento.com

Preparation

Step 1

Cut a horizontal pocket in the side of each pork chop (or ask your meat retailer to do this for you).
Combine 3/4 cup of the cheese and dried apricots; stuff into pockets and pinch edges together to close pockets.
Sprinkle thyme, salt and pepper over chops.

Heat a 12-inch ovenproof skillet (wrap handle in foil) coated with cooking spray over medium-high heat until hot.
Add chops; cook 4 minutes per side or until browned.

Combine preserves and mustard; spread over chops.
Transfer skillet to a preheated broiler.
Broil 4 inches from heat source until topping is browned and chops are no longer pink in center, about 3 to 4 minutes.
Sprinkle remaining 1/4 cup cheese over chops; return to broiler and broil 1 minute or until cheese is melted.