Cranberry-Apricot Stuffed Pork Chop with Broccolini
Photo: Jennifer Davick; Styling: Linda Hirst
- 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
- 1. 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.
- 2. 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.
- 3. 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°.
- 4. 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.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Main Dishes