Unstuffed Pork Chops

Name: Unstuffed Pork Chops
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: Serves 4
Ingredients: 2 1/2 cups store-bought seasoned croutons (not mini); 3 tablespoons unsalted butter, cut into small pieces; 4 spring onions, thinly sliced; 6 dried apricots, roughly chopped; 2 cups low-sodium chicken broth; Salt and freshly ground black pepper; Four 11- to 12-ounce bone-in pork loin chops, about 1-inch thick (2 3/4 to 3 pounds total); 1 tablespoon olive oil; 2 tablespoons sour cream; 1 tablespoon Dijon mustard; 4 side salads, for serving

4.10 (16)

⏱ 20 mins 🍽 Serves 4 🏷 Main course

This quick main course features bone-in pork chops crowned with a savoury stuffing made from croutons, spring onions and apricots. After pan-searing, the chops are finished under the grill before being plated over a rich, creamy sauce made with Dijon mustard and sour cream. It's a complete meal when served with a fresh side salad. The entire dish comes together in only 20 minutes for a flavourful weeknight dinner.

Ingredients

2 1/2 cups store-bought seasoned croutons (not mini)
3 tablespoons unsalted butter, cut into small pieces
4 spring onions, thinly sliced
6 dried apricots, roughly chopped
2 cups low-sodium chicken broth
Salt and freshly ground black pepper
Four 11- to 12-ounce bone-in pork loin chops, about 1-inch thick (2 3/4 to 3 pounds total)
1 tablespoon olive oil
2 tablespoons sour cream
1 tablespoon Dijon mustard
4 side salads, for serving

Method

Place an oven rack in the centre of the oven and switch on the grill to preheat.
In a large bowl, combine the croutons, butter pieces, sliced spring onions, chopped apricots, 1 cup of chicken broth, 1/4 teaspoon salt and several grinds of pepper. Toss everything together and set it aside so the croutons can absorb the liquid.
Dry the pork chops with paper towels and season them all over with 3/4 teaspoon salt and a few grinds of pepper. Warm the olive oil in a large non-stick skillet. Place the chops in the skillet in one layer and cook for 4 minutes on each side until well browned and nearly cooked through.
Take the skillet off the heat and move the pork chops to a baking sheet. Divide the prepared stuffing into four portions, packing each one on top of a chop. Place under the grill for about 4 minutes until the stuffing topping turns golden brown.
While the chops are grilling, put the same skillet back over the heat. Pour in the remaining 1 cup of chicken broth and let it simmer for 2 to 3 minutes until it reduces slightly.
Whisk the sour cream and Dijon mustard into the simmering broth until you have a smooth sauce, which should take about 1 minute. Season the sauce with a few more grinds of black pepper.
Ladle the creamy sauce onto four individual plates. Place one grilled pork chop on top of the sauce on each plate. Serve immediately with your chosen side salads.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategoryMain course

AuthorFood Network Kitchens