1 cup homemade or store-bought low-sodium chicken stock
2 tsps red-wine vinegar
Instructions
Mix together apricots, almonds, parsley, and 1 tbsp oil. Season with salt and pepper. Cut a 2 inch slit into the side of each pork chop using a paring knife, cutting through to the bone to form a pocket. Fill each pocket with 2 tbsps apricot stuffing and press to flatten. Season with salt and pepper.
Heat remaining tbsp oil in a large skillet over high heat. Sear pork chops until browned, 3 to 4 minutes per side. Add 1/2 cup stock. Reduce heat to low; simmer, covered, until cooked through 6 to 8 minutes. Transfer pork chops to plates using a slotted spoon.
Add remainind 1/2 cup chicken stock to skillet; raise heat to high and simmer, scraping up brown bits with a wooden spoon, until sauce is thick 5 to 7 minutes. Add vinegar; simmer for 30 seconds. Strain sauce through sine sieve, and drizzle over pork.
Originally Submitted
11/21/2010
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