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

Julia Rutland
Recipe by Coastal Living December 2013

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Credit: Jennifer Davick; Styling: Linda Hirst

Recipe Summary

Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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