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Cheddar- and apricot-stuffed pork chops

    15 minutes Cook time 20 minutes Prep time 4 servings



    1. In a skillet set over medium-high heat, heat 15 mL (1 tbsp.) oil and soften onions, celery, apricots and rosemary for about 3 minutes. Season with salt and pepper.
    2. Deglaze with half the white wine and reduce until almost all the liquid has evaporated. Remove from heat.
    3. Add bread, cheddar and sour cream. Mix well to melt the cheese. Set aside.
    4. Place oven rack in the middle position and preheat oven to 165 °C (325 °F).
    5. Lay pork chops flat on a work surface. Using a small knife, make a small incision in the meat and cut inside the chops to form a pocket. Stuff each chop with the apricot mixture and close the pocket using toothpicks.
    6. Heat remaining oil and butter in a large oven-safe skillet set over medium-high heat and sear chops for 2–3 minutes on each side. Season with salt and pepper.
    7. Cook for 7 to 10 minutes.
    8. Transfer to a plate.
    9. Deglaze skillet with remaining white wine and add apricot jelly. Let reduce for 1 minute. Return chops to skillet and coat well.
    10. Serve with mashed potatoes and roasted Brussels sprouts.

    Nutritional value (per serving)

    • 521 calories
    • 34 g proteins
    • 29 g fat
    • 23g carbohydrates
    • 1 g fibre
    • 11 g sugar
    • 418 mg sodium
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