Apricot Stuffed Pork Chops

Photo by Jasonlam

These Apricot Stuffed Pork Chops are a nice entree for a romantic meal. Lean the chop against a pile of stuffing and drizzle with the sauce for a nice tall presentation.

Apricot Stuffed Pork Chops

Stuffing:

• 4 oz. dried apricots, diced
• 1/4 cup brandy or red wine
• 1/3 cup hot water
• 1 small onion, chopped
• 2 Tablespoons butter, melted
• 2 teaspoons fennel seed
• 1/2 teaspoon white pepper
• 1/2 teaspoon nutmeg
• 2 teaspoons finely grated orange zest
• 2 eggs
• 8 ounces stuffing croutons
• Chicken broth- as needed for moisture

Chops:

• 8 4-ounce pork chops
• 1/4 cup apricot preserves
• 1/4 cup chicken broth

1. Soak dried diced apricots in the brandy or red wine for at least 15 minutes or up to 24 hours.
2. Combine marinated apricots with the remaining stuffing ingredients. Moisten with chicken broth as needed.
3. Preheat the oven to 350 degrees.
4. Make a slit in the chops by slicing halfway up the thickness of the chop.
5. Stuff each chop with 1/3 cup of the stuffing mixture. Spoon the remaining stuffing into a baking dish that has been sprayed with nonstick cooking spray.
6. Combine the apricot preserves with 1/4 cup of chicken broth in a 9X13 inch baking dish. Spread the sauce evenly over the bottom of the baking dish and place the chops on top.
7. Cover both dishes with aluminum foil and place in the oven. Bake for 20 minutes, remove the foil and bake for another 20 minutes.
8. Check doneness with a meat thermometer. Pork is done when the internal temperature reaches 160 degrees.

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