Apricot-Stuffed Pork Chops
This recipe is loaded with flavor and goes well with potatoes, rice, or any squash. Green beans and mushrooms also make a fine accompaniment.
Serves: 4Hands-on: 35 minutesTotal: 1 hour 15 minutesDifficulty: Medium
- ½ cup chopped dried apricots
- 4 double-thick pork rib chops (8 oz. each)
- ½ tsp. salt
- ½ tsp. freshly ground black pepper
- ¼ cup butter
- 2 medium shallots, peeled and minced
- 1 tsp. dried thyme
- 1 tsp. dried sage
- 1 tsp. dried rosemary
- 1½ cups chicken broth, warmed
- ½ cup dry white wine
- 1 cup soft breadcrumbs
- 2 Tbsp. all-purpose flour
- Soak the apricots in 1 cup hot water for about 30 minutes.
- Meanwhile, cut pockets into each chop using a sharp knife. Sprinkle the chops with salt and pepper.
- Melt the butter in a skillet and sauté the shallots until soft.
- Add the herbs and blend in the broth. Stir until smooth, then add the wine and keep cooking. Add flour and stir until thick. Combine half of the sauce with the softened apricots and the breadcrumbs. Reserve remaining half of the sauce to serve with the chops.
- Prepare the grill to medium-high and have plenty of space for indirect, low cooking.
- Stuff the chops with the breadcrumb mixture. Brown the chops over direct heat, then place on indirect heat. Cover and grill until they reach 165°F inside.
- Place the chops on a warm platter and let them rest for 8–10 minutes before serving. Serve with reserved sauce.