Apricot Cashew Stuffed Pork Chops

Apricot Cashew Stuffed Pork Chops

You might not think of stuffed pork chops as a quick weekday meal but that's just what we had at our house the other evening. I actually made the stuffing and stuffed the pork chops the evening before and then quickly seared the outsides before popping into the oven for only 20 minutes or so to finish cooking and crisp up the outside of the stuffing. Even without the prep work though these should be able to be easily ready for the table in 45 minutes or so. The pan searing and oven method ensures juicy chops while not drying out the stuffing during the cooking time.

I like to use croutons for the stuffing because it adds extra toasted flavor and then reabsorbs all of the flavors which get added. I just cut my bread into cubes and pop them into a 350 degree F oven for a few minutes until they crisp up and brown slightly.

I buy butterfly cut pork chops for this recipe or most often I buy a center loin roast and cut my own double thick chops from it, then butterfly cut them myself to be more economical.

• 4 - 6 double thick, center loin pork chops, butterfly cut
• salt and pepper to season

Apricot Cashew Stuffing

• 2 cloves minced garlic
• 1/4 cup minced red onion
• 1/4 cup butter
  

Cook the onions and garlic in the butter until softened but not browned. Add:

• 3 to 4 cups toasted whole wheat croutons
• 3 tbsp summer savoury or fresh thyme
• 1/3 cup chopped dried apricots
• 1/3 cup dried currants or raisins
• 3/4 cup chicken stock
• 1/2 cup toasted unsalted cashew nuts
• 1/4 tsp black pepper

Toss together well and stuff into the prepared pork chops. Heat a little vegetable oil in a saute pan and sear each side of the pork chops for only a minute or two before transferring to a baking sheet and placing in a preheated 370 degree F oven for about 20 minutes or until the chops are fully cooked. Let them rest for 5 minutes after they come out of the oven before serving.

Apricot Cashew Stuffed Pork Chops

You might not think of stuffed pork chops as a quick weekday meal but that's just what we had at our house the other evening. I actually made the stuffing and stuffed the pork chops the evening before and then quickly seared the outsides before popping into the oven for only 20 minutes or so to finish cooking and crisp up the outside of the stuffing. Even without the prep work though these should be able to be easily ready for the table in 45 minutes or so. The pan searing and oven method ensures juicy chops while not drying out the stuffing during the cooking time.

I like to use croutons for the stuffing because it adds extra toasted flavor and then reabsorbs all of the flavors which get added. I just cut my bread into cubes and pop them into a 350 degree F oven for a few minutes until they crisp up and brown slightly.

I buy butterfly cut pork chops for this recipe or most often I buy a center loin roast and cut my own double thick chops from it, then butterfly cut them myself to be more economical.

• 4 - 6 double thick, center loin pork chops, butterfly cut
• salt and pepper to season

Apricot Cashew Stuffing

• 2 cloves minced garlic
• 1/4 cup minced red onion
• 1/4 cup butter
  

Cook the onions and garlic in the butter until softened but not browned. Add:

• 3 to 4 cups toasted whole wheat croutons
• 3 tbsp summer savoury or fresh thyme
• 1/3 cup chopped dried apricots
• 1/3 cup dried currants or raisins
• 3/4 cup chicken stock
• 1/2 cup toasted unsalted cashew nuts
• 1/4 tsp black pepper

Toss together well and stuff into the prepared pork chops. Heat a little vegetable oil in a saute pan and sear each side of the pork chops for only a minute or two before transferring to a baking sheet and placing in a preheated 370 degree F oven for about 20 minutes or until the chops are fully cooked. Let them rest for 5 minutes after they come out of the oven before serving.