I often make up recipes at the last minute for weeknight dinners based on what I happen to have in the house. With Covid isolation continuing and keeping my trips to the market to a minimum, I’m finding I do it even more often. A few days ago, I defrosted some thick cut pork chops for dinner the next day with no plan whatsoever. After a long day of meetings, I walked into my kitchen after 6pm and had to come up with something quickly. What I made up resulted in juicy, flavorful, perfectly cooked pork chops which I served with a side of steamed asparagus dressed simply with salt & pepper, lemon juice & olive oil. Best part – it was ready in 45 mins including prep.
Stuffed Pork Chops
Ingredients
- :
- 2 boneless, thick cut (1.5 inches) pork chops
- 5 dried apricots chopped fine
- 1 Tbsp capers chopped fine
- 1 Tbsp chopped fresh oregano (or substitute 1 tsp dried oregano)
- 1 inch piece of ginger grated or finely chopped
- 2 cloves garlic finely chopped
- 1/4 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp red pepper flakes
- 3 Tbsp olive oil
- 1 Tsp apricot jam
- salt & pepper to season pork chops
- 2 Tbsp olive oil plus more to coat the chops
- 4 Tbsp cold butter (optional)
Directions
1. Preheat oven to 350 F
2. Prepare the stuffing by combining the apricots, capers, oregano, ginger, garlic, salt, pepper, red pepper flakes and olive oil in a bowl. Stir to combine.
3. With a sharp paring knife, cut a small slit into the side of each pork chop to create a pocket being careful not to go all the way through on other sides.
4 . Fill each pork chop with half the filling and then use a toothpick or trussing needle to close the opening.
5. Heat a 10″ cast iron pan on medium high heat until it starts to smoke.
6. While pan is heating, pat dry each pork chop on both sides and season with salt and pepper and rub with a little olive oil to coat.
7. When pan is hot, add the olive oil and place each chop carefully into the pan. You should hear them sizzle as they are placed.
8. Sear for 2 minutes then turn and sear for an additional 2 mins on the other side. Then place the pan in the preheated oven.
9. Finish cooking in the oven for approximately 10 mins until temperature of chop is 140 degrees.
10. Remove from the oven, place pork chops on serving plate and allow to rest for 5 mins tented with foil.
11. If you’d like to make a sauce for your chops, add 4 Tbsp cold butter to the hot cast iron pan and stir briskly to form a sauce from the drippings. Spoon over the chops. I used a compound butter made with rosemary & garlic but plain butter will do just fine.
The Persnickety Palate 