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Pork Chops with Apricot and Cheddar Stuffing
2013-08-06
https://www.metro.ca/userfiles/image/recipes/cotelettes-porc-farcies-cheddar-abricots-5569.jpg
PT25M
PT20M
PT45M
In a skillet, heat oil over medium-high heat and cook onion, celery and apricots. Add rosemary and season generously.Deglaze with white wine and reduce until all liquid is gone.Remove from heat and add bread, sour cream and cheddar, stirring until cheese is melted.Preheat oven to 325°F (170°C).Cut pockets in the chops.Stuff pockets and close with toothpicks.In a plate, combine curry powder with flour and generous grindings of pepper.Coat the chops with the mixture.In a skillet, heat oil over medium-high heat and melt butter. Brown chops 2 - 3 minutes per side.Finish off in the oven for 7 - 10 minutes. Serve immediately.
4
Féd. des producteurs de porcs du Québec
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0
0
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1 Tbsp. (15 mL) olive oil
3 Tbsp. (45 mL) minced onion
1/2 stalk celery, finely chopped
8 dried apricot, finely chopped
1 tsp. (5 mL) chopped fresh rosemary
1/3 cup (80 mL) dry white wine
1 slice whole grain bread, crust removed, torn into small pieces
2 Tbsp. (30 mL) sour cream
4 oz (120 g) cheddar cheese, grated
4x5 oz (4x150 g) Frenched Québec pork chops
1 Tbsp. (15 mL) curry powder
3 Tbsp. (45 mL) flour
Salt and freshly ground pepper to taste
1 Tbsp. (15 mL) olive oil
1 Tbsp. (15 mL) butter
Pork Chops with Apricot and Cheddar Stuffing
4
servings
0:25
Preparation
0:20
COOKING
0:45
TOTAL TIME
Ingredients
-
1 Tbsp.
(15 mL)olive oil
-
3 Tbsp.
(45 mL)minced onion
-
1/2
stalk celery, finely chopped
-
8
dried apricot, finely chopped
-
1 tsp.
(5 mL)chopped fresh rosemary
-
1/3 cup
(80 mL)dry white wine
-
1
slice whole grain bread, crust removed, torn into small pieces
-
2 Tbsp.
(30 mL)sour cream
-
4 oz
(120 g)cheddar cheese, grated
-
4x5 oz
(4x150 g)Frenched Québec pork chops
-
1 Tbsp.
(15 mL)curry powder
-
3 Tbsp.
(45 mL)flour
-
Salt and freshly ground pepper to taste
-
1 Tbsp.
(15 mL)olive oil
-
1 Tbsp.
(15 mL)butter
Preparation
In a skillet, heat oil over medium-high heat and cook onion, celery and apricots. Add rosemary and season generously.
Deglaze with white wine and reduce until all liquid is gone.
Remove from heat and add bread, sour cream and cheddar, stirring until cheese is melted.
Preheat oven to 325°F (170°C).
Cut pockets in the chops.
Stuff pockets and close with toothpicks.
In a plate, combine curry powder with flour and generous grindings of pepper.
Coat the chops with the mixture.
In a skillet, heat oil over medium-high heat and melt butter. Brown chops 2 - 3 minutes per side.
Finish off in the oven for 7 - 10 minutes. Serve immediately.
Source :
Féd. des producteurs de porcs du Québec
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
