Pork Chops with Spicy Apricot Stuffing

Name: Pork Chops with Spicy Apricot Stuffing
Yield: 4 servings
Ingredients: 6 dried apricots; 1 piece of fresh ginger about 1 in (2 1/2 cm); 4 split boneless pork chops* (butterfly-style); 3 tbsp (45 mL) butter; Salt and pepper to taste; 3 tbsp (45 mL) brown sugar; 2 shallots; 1/2 cup (125 mL) brown veal stock or beef broth; 2 tbsp (30 mL) 35 % cream; 2 tbsp (30 mL) chopped green onion

This is the Pork Chops with Spicy Apricot Stuffing recipe.

Cooking: 25 min - 30 min

Yields 4 servings

Ingredients

6 dried apricots
1 piece of fresh ginger about 1 in (2 1/2 cm)
4 split boneless pork chops* (butterfly-style)
3 tbsp (45 mL) butter
Salt and pepper to taste
3 tbsp (45 mL) brown sugar
2 shallots
1/2 cup (125 mL) brown veal stock or beef broth
2 tbsp (30 mL) 35 % cream
2 tbsp (30 mL) chopped green onion

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Preparation

Coarsely chop dried apricots; do not mince. Slice fresh ginger into slivers. Mix together apricots and ginger. Stuff chops with apricot-ginger mixture.

In a skillet, heat butter and brown chops for about 2 to 3 minutes on each side. Season with salt and pepper.

Place chops in an ovenproof dish. Add brown sugar, return to heat and cook until a caramel color is obtained . Add shallots and remaining apricot-ginger mixture. Cook for 2 to 3 minutes.

Mix in veal stock and cream until smooth and pour sauce on chops. Season with salt and pepper. Place chops in a 325 °F (160 °C) oven, covered, and cook for 15 minutes.

Cover bottom of plates with sauce, add chops and sprinkle with green onion. Serve with vegetables or pasta.