Pork Chops with Dried Fruit Stuffing
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Amount per serving
- Calories: 631
- Fat: 36g
- Saturated fat: 12g
- Protein: 44g
- Carbohydrate: 31g
- Fiber: 4g
- Cholesterol: 133mg
- Sodium: 1mg
- 6 ounces mixed dried fruit, cut into strips (1 cup)
- 1/2 tablespoon fresh thyme leaves (or 1/2 tsp. dried), plus extra for garnish
- 4 (8 oz.) center-cut pork chops (about 3/4 inch thick)
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 1 small onion, finely chopped
- 1/2 cup water
- 1 1/4 cups canned chicken broth
- 2 tablespoons cold unsalted butter, diced
- Preheat oven to 375°F. Toss together fruit and thyme. Cut horizontal slit into meaty side of each chop, slicing almost to bone. Equally stuff chops with half of fruit; reserve remainder for sauce.
- Heat oil in skillet over medium heat. Season chops with 1/2 tsp. salt and pepper; add chops to pan and cook until browned on bottom, about 7 minutes. Turn and cook until just cooked through, about 7 minutes.
- Add onion and water to pan and cook over medium heat, stirring, until dry. Add broth and remaining dried fruit, 1/4 tsp. salt and pepper to taste. Boil, stirring occasionally, until sauce is reduced by half. Stir in butter and remove from heat.
- Turn chops in sauce and then place on dinner plates. Spoon sauce on top, then sprinkle with fresh thyme and serve.
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