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Apricot Cashew Stuffed Pork Chops plated with roasted potatoes and steamed broccoli.

Apricot Cashew Stuffed Pork Chops

Apricot Cashew Stuffed Pork Chops - Thick cut juicy pork chops stuffed with a fantastic apricot, cashew and crouton stuffing.
Course Dinner
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 6 servings
Calories 378 kcal
Author Barry C. Parsons

Ingredients

  • 4 - 6 double thick center loin pork chops, butterfly cut
  • salt and pepper to season

For the Apricot Cashew Stuffing

  • 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

Instructions

  1. Butterfly cut the pork chops if necessary and season them inside and out with salt and pepper.
  2. Cook the onions and garlic in the butter over medium low heat until softened but not browned, then add the remaining stuffing ingredients
  3. Toss together well and stuff into the prepared pork chops.
  4. 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.
  5. Let them rest for 5 minutes after they come out of the oven before serving.

Recipe Notes


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.