We love the savory-sweet combination of flavors found in Cranberry-Apricot Stuffed Pork Chop with Broccolini.
1/2 cup dried apricots
1/2 cup dried sweetened cranberries
1 garlic clove, chopped
1 1/2 teaspoons fresh thyme leaves
Freshly ground black pepper
2 teaspoons molasses, divided
4 (1-inch-thick) boneless pork chops
2 tablespoons olive oil
6 to 8 ounces broccolini or baby broccoli
3/4 cup chicken stock or chicken broth
3 tablespoons bourbon
1/4 cup heavy whipping cream
Garnish: lemon zest
How to Make It
Preheat oven to 425°. Place first 4 ingredients and 1/4 teaspoon each salt and pepper in a food processor; process until finely chopped. Add 1 teaspoon molasses, and pulse until combined.
Cut a horizontal slit through the thickest portion of each pork chop to form a pocket. Stuff evenly with cranberry mixture. Sprinkle pork chops with salt and pepper.
Heat 1 tablespoon oil in a large, ovenproof skillet over medium-high heat. Sear pork chops 2 minutes on each side. Toss broccolini in remaining 1 tablespoon oil; sprinkle with salt and pepper. Place broccolini around pork in skillet. Bake 9 minutes or until a meat thermometer inserted in thickest portion of pork registers 155°.
Transfer pork and broccolini to a serving plate; cover and keep warm. Add stock, bourbon, and remaining 1 teaspoon molasses to skillet. Bring to a boil over medium-high heat, and cook 2 minutes or until reduced by half, scraping pan to loosen browned bits. Stir in cream; cook 3 minutes or until slightly thickened. Serve sauce over pork chops. Garnish broccolini, if desired.
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