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Photo: Jennifer Davick; Styling: Linda Hirst

Cranberry-Apricot Stuffed Pork Chop with Broccolini

We love the savory-sweet combination of flavors found in Cranberry-Apricot Stuffed Pork Chop with Broccolini.

Coastal Living DECEMBER 2013

  • Yield: Makes 4 servings


  • 1/2 cup dried apricots
  • 1/2 cup dried sweetened cranberries
  • 1 garlic clove, chopped
  • 1 1/2 teaspoons fresh thyme leaves
  • Salt
  • 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.