It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Bourbon Sauced Pork Chops Stuffed With Dried Fruit
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- #819
If you're thinking twice about putting in fruit with pork, try it for yourself and find out. The spiced raisins and apricots add a sensationally sweet flavor that balances out the savory bourbon sauce.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
6 ounces dried apricot halves
2 tablespoons chopped fresh parsley
1 clove garlic, minced
1/3 cup raisins
1/2 cup bourbon
1 pinch salt
1/8 teaspoon cayenne pepper
4 boneless pork chops, center cut (1-inch thick, about 6 ounces each)
3/4 cup beef stock
1/4 cup water
directions
Coarsely chop the apricots. Combine with the parsley, minced garlic, raisins, 2 tablespoons of the bourbon, the salt, and cayenne pepper.
Cut a pocket in the side of each pork chop being careful to not cut all the way through. Divide the apricot stuffing between the pork chops and stuff into the pockets. You can secure the pocket shut with toothpicks if needed.
Heat a heavy skillet over medium heat. Add the stuffed pork chops, beef stock, and 1/4 cup of water. Partially cover and cook for 20 minutes.
Turn the chops over and cook, uncovered, until browned (about 5 minutes).
Add the remaining bourbon to the skillet and cook until the liquid is thickened and reduced (about another 5 minutes but exact time will depend on how much of the beef broth was left in the pan).
Serve hot.
cook's notes
You can prepare this recipe ahead of time by stuffing the chops and then refrigerating them until ready to cook.
nutrition data
437 calories, 14 grams fat, 36 grams carbohydrates, 25 grams protein per serving.
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reviews & comments
March 21, 2010
We just happened to have all of the ingredients on hand for this dish. This was easy, very tasty, and a definite do-again!