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.
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