Apricot Cashew Stuffed Pork Chops. Thick cut juicy pork chops stuffed with a fantastic apricot, cashew and crouton stuffing; A terrific Sunday Dinner or make the stuffing a day ahead to enjoy a workday dinner quickly and easily.
You might not think of stuffed pork chops as a quick weekday meal but that’s just what we had at our house the other evening. I actually made the stuffing and stuffed the pork chops the evening before.
Come dinner time I then quickly seared the outsides before popping into the oven for only 20 minutes or so to finish cooking and crisp up the outside of the stuffing.
Even without the prep work though these should be able to be easily ready for the table in 45 minutes or so.
The pan searing and oven method ensures juicy chops while not drying out the stuffing during the cooking time.
We love serving these with my Perfect Roasted Potatoes along with roasted garlic and sour cream.
I like to use croutons for the stuffing because it adds extra toasted flavour and then reabsorbs all of the flavours which get added. I just cut my bread into cubes and pop them into a 350 degree F oven for a few minutes until they crisp up and brown slightly.
I buy butterfly cut pork chops for this recipe or most often I buy a centre loin roast and cut my own double thick chops from it, then butterfly cut them myself to be more economical.
Like this Apricot Cashew Stuffed Pork Chops recipe?
Find dozens of other pork roast and chop recipes in our Pork Recipes Category.
It’s easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Page and follow us on Instagram. Plus you’ll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too.
You can also sign up for our FREE newsletter to know immediately when we add new recipes. You’ll also get weekly suggestions for great family friendly meals and desserts too!
If, like me, you love apricots too, be sure to check out this delicious recipe for Apricot Coconut Crumble Bars.
- 4 - 6 double thick center loin pork chops, butterfly cut
- salt and pepper to season
- 2 cloves minced garlic
- 1/4 cup minced red onion
- 1/4 cup butter
- 3 to 4 cups toasted whole wheat croutons
- 3 tbsp summer savoury or fresh thyme
- 1/3 cup chopped dried apricots
- 1/3 cup dried currants or raisins
- 3/4 cup chicken stock
- 1/2 cup toasted unsalted cashew nuts
- 1/4 tsp black pepper
Butterfly cut the pork chops if necessary and season them inside and out with salt and pepper.
Cook the onions and garlic in the butter over medium low heat until softened but not browned, then add the remaining stuffing ingredients
Toss together well and stuff into the prepared pork chops.
Heat a little vegetable oil in a saute pan and sear each side of the pork chops for only a minute or two before transferring to a parchment paper lined baking sheet and placing in a preheated 375 degree F oven for about 20 minutes or until the chops are fully cooked. I use a meat thermometer to make sure the thickest part of the meat is about 150 degrees F.
Let them rest for 5 minutes after they come out of the oven before serving.
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.