Apricot-Stuffed Chops Recipe

Name: Apricot-Stuffed Chops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 6 to 8 double-rib pork chops; 1 (12 oz.) can Mexicorn; 1/3 c. fine dry bread crumbs; 1/4 c. chopped onion; 1/2 tsp. salt; 1/2 tsp. dried thyme leaves; dash of sage; 1 (30 oz.) can whole apricots; 1 Tbsp. bottled steak sauce; 1 tsp. salt; 1 tsp. whole cloves

Servings: persons

6 to 8 double-rib pork chops
1 (12 oz.) can Mexicorn
1/3 c. fine dry bread crumbs
1/4 c. chopped onion
1/2 tsp. salt
1/2 tsp. dried thyme leaves
dash of sage
1 (30 oz.) can whole apricots
1 Tbsp. bottled steak sauce
1 tsp. salt
1 tsp. whole cloves

1
Cut pocket in each chop; season with salt and pepper.
2
Combine corn, crumbs, onions, 1/2 teaspoon salt, thyme and sage.
3
Spoon the stuffing lightly into chops.
4
Arrange chops in single layer in 13 x 9 x 2-inch baking dish.
5
Cover tightly with foil.
6
Bake at 350u00b0 for 30 minutes.
7
Meanwhile, drain syrup from apricots into medium saucepan; stir in steak sauce and the 1 teaspoon salt.
8
Boil uncovered until reduced to 1/2 cup.
9
Stud apricots with cloves. Uncover chops (do not turn) and bake 45 minutes longer.
10
Add apricots to baking dish.
11
Brush chops and apricots with glaze. Bake uncovered 25 minutes more.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 to 8 double-rib pork chops, 1 (12 oz.) can Mexicorn, 1/3 c. fine dry bread crumbs, 1/4 c. chopped onion, and more.

Yes, Apricot-Stuffed Chops falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Apricot-Stuffed Chops

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