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Apricot Pork Chops Recipe

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"The pork and fruit flavors blend wonderfully in this entree that seems like you fussed," writes Mrs. Thomas Allison of Redmond, Washington.

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Apricot Pork Chops Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

10 20 30

Ingredients

2 bone-in pork loin chops (1-1/4 inches thick)
2 tablespoons chopped onion
2 tablespoons butter
1-1/2 cups soft bread crumbs
1/2 cup chopped dried apricots
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons plus 1/2 cup water, divided
1 tablespoon vegetable oil
2 tablespoons white wine vinegar

Directions

Cut a pocket in each chop by slicing from the fat side almost to the bone; set aside. In a skillet, saute onion in butter until tender. Stir in the bread crumbs, apricots, salt and pepper. Add 2 tablespoons water; toss to coat. Stuff chops.
In a skillet, brown chops in oil. Combine vinegar and remaining water; pour over chops. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until a meat thermometer reads 160°. Yield: 2 servings.

Nutritional Facts 1 serving (1 each) equals 547 calories, 28 g fat (11 g saturated fat), 117 mg cholesterol, 973 mg sodium, 41 g carbohydrate, 3 g fiber, 34 g protein.

Originally published as Apricot Pork Chops in Taste of Home April/May 2001, p11

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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