"Stuffed" Pork Chops with Sausage and Apricots

Name: "Stuffed" Pork Chops with Sausage and Apricots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 thinly cut boneless pork loin chops; Salt and pepper; 3 tablespoon extra-virgin olive oil, 3 turns of the pan, divided; 1 cup chicken stock, divided, plus a splash; 1 pound Italian bulk sausage; 2 ribs celery, chopped; 1 medium onion, chopped; 1/2 red bell pepper, chopped; 6 dried apricots, chopped; 1/4 cup chopped parsley leaves; 2 tablespoons chopped sage leaves or 1 teaspoon dried sage; 1/4 cup heavy cream

Servings: persons

8 thinly cut boneless pork loin chops
Salt and pepper
3 tablespoon extra-virgin olive oil, 3 turns of the pan, divided
1 cup chicken stock, divided, plus a splash
1 pound Italian bulk sausage
2 ribs celery, chopped
1 medium onion, chopped
1/2 red bell pepper, chopped
6 dried apricots, chopped
1/4 cup chopped parsley leaves
2 tablespoons chopped sage leaves or 1 teaspoon dried sage
1/4 cup heavy cream

1
Preheat a large skillet over medium high heat.
2
Preheat the oven to 350 degrees F.
3
Season chops with salt and pepper.
4
Add 2 tablespoons extra-virgin olive oil to hot skillet then add the chops and sear to caramelize the meat on each side, 1 to 2 minutes.
5
Transfer chops to a pan or casserole dish and add 1/2 cup chicken stock to help the meat remain moist while it finishes cooking just eyeball the amount.
6
Loosely cover the dish or pan with foil before placing in the oven.
7
Roast for 15 to 20 minutes as you make the stuffing.
8
Return pan to the stove and add another tablespoon extra-virgin olive oil.
9
Add Italian sausage and crumble it as it browns.
10
Add celery and onions and cook 2 or 3 minutes then add red bell pepper and apricots.
11
Cook 2 minutes, then add parsley and sage and another 1/2 cup of chicken stock.
12
Reduce heat and cook stuffing 5 or 6 minutes longer until apricots are tender and plump.
13
Add a splash of chicken stock and 1/4 cup heavy cream to moisten stuffing.
14
To serve, remove chops from oven.
15
Place 4 chops on individual plates or on a platter.
16
Mound sausage and vegetables on first chop, then top with second chop and pour gravy down over the top of stacked chops and filling.
17
The pan drippings may also be added to the gravy to stretch the amount.

759

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 8 thinly cut boneless pork loin chops, Salt and pepper, 3 tablespoon extra-virgin olive oil, 3 turns of the pan, divided, 1 cup chicken stock, divided, plus a splash, and more.

Yes, "Stuffed" Pork Chops with Sausage and Apricots 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.

That's it — enjoy your meal!