When you are tight on time, try this crowd-pleasing variation on classic stuffed chops. You get all the flavor but with half the work when you use croutons as a breading stand-in and pile them on top of the meat once it’s been seared.
| Level: | Easy |
| Total: | 25 min |
| Prep: | 5 min |
| Cook: | 20 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 25 min |
| Prep: | 5 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 2 1/2 cups store-bought seasoned croutons (not mini)
- 3 tablespoons unsalted butter, cut into small pieces
- 4 scallions, thinly sliced
- 6 dried apricots, roughly chopped
- 2 cups low-sodium chicken broth
- Kosher salt and freshly ground black pepper
- Four 11- to 12-ounce bone-in pork loin chops, about 1-inch thick (2 3/4 to 3 pounds total)
- 1 tablespoon olive oil
- 2 tablespoons sour cream
- 1 tablespoon Dijon mustard
- 4 side salads, for serving
Instructions
- Position an oven rack in the middle of the oven and preheat the broiler.
- Put the croutons, butter, scallions, apricots, 1 cup of the chicken broth, 1/4 teaspoon salt and a few grinds of pepper in a large bowl and toss to combine. Set aside to let the croutons soak up the broth.
- Pat the pork dry and season all over with 3/4 teaspoon of salt and few grinds of pepper. Heat the oil in a large non-stick skillet over medium high heat. Arrange the pork in the skillet in a single layer (it’s okay if the chops are touching) and cook until nicely browned and almost cooked through, 4 minutes per side. Remove the skillet from the heat and transfer the pork chops to a baking sheet. Pack and pile 1/4 of the stuffing on top of each chop. Broil until the stuffing is golden brown, about 4 minutes.
- Meanwhile, return the skillet to medium-high heat, add the remaining 1 cup of chicken broth and bring to a simmer until slightly reduced, about 2 to 3 minutes. Whisk in the sour cream and Dijon until smooth, about 1 minute. Season the sauce with a few grinds of pepper. Spoon the sauce onto 4 plates. Transfer a pork chop onto each pool of sauce. Serve with the side salads.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 479 |
| Total Fat | 30 g |
| Saturated Fat | 12 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 2 g |
| Sugar | 6 g |
| Protein | 29 g |
| Cholesterol | 100 mg |
| Sodium | 709 mg |
| Serving Size | 1 of 4 servings |
| Calories | 479 |
| Total Fat | 30 g |
| Saturated Fat | 12 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 2 g |
| Sugar | 6 g |
| Protein | 29 g |
| Cholesterol | 100 mg |
| Sodium | 709 mg |
Reviews
The pan sauce is really tasty! I slightly over cooked the chops and the sauce was a perfect remedy. I decided to bake the stuffing in a square pan at 400 for about 25 minutes instead of on top of the chops. I also added to the stuffing a generous amount of poultry seasoning, cooked & chopped 2 strips of bacon and about a cup of diced celery which was sautéed in the bacon fat about 2 minutes. In the future I’ll leave the apricots out. Definitely will make this again.
Very flavorful. Pork chops did not dry out. Great recipe!!
Awesome recipe!!! It’s easy to make and the result is amazing. Two of us finished the 4 servings within one meal and we will definitely make this again soon!!!
How this simple recipe comes together to create a restaurant-worthy meal is a mystery to me, but I love it! Added some thyme, which enhanced an already great recipe. I almost felt like the stuffing could have been made in individual ramekins; stuffing on the top of the chop was a little wobbly and unweildy. Tasted great, though! Make sure to get a good sear on the chops. You also must make the pan sauce. Fabulous.
Wonderful! I tried this recipe to give my boring old pork chops a new twist, my family loved it, my kids, 16 and 13, asked for seconds of these chops! This is one of my very favorite recipes I’ve made from Food Network. So easy and so very delicious!!
LOVED IT! Would be great for a small holiday gathering. I used bigger chops from the butcher and increased the stuffing and sauce a bit to accommodate them.