Publisher Photo
Publisher Photo
"The pork and fruit flavors blend wonderfully in this entree that seems like you fussed," writes Mrs. Thomas Allison of Redmond, Washington.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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 thermometer reads 160°. Yield: 2 servings.
Originally published as Apricot Pork Chops in Taste of Home April/May 2001, p11

Nutritional Facts

1 each: 547 calories, 28g fat (11g saturated fat), 117mg cholesterol, 973mg sodium, 41g carbohydrate (17g sugars, 3g fiber), 34g protein.

  • 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
  1. 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.
  2. 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 thermometer reads 160°. Yield: 2 servings.
Originally published as Apricot Pork Chops in Taste of Home April/May 2001, p11

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