Recipe for 25-Minute Unstuffed Pork Chops by Dawn’s Recipes

We’ve outlined all the ingredients and directions for you to make the perfect 25-Minute Unstuffed Pork Chops. This dish qualifies as a Easy level recipe. It should take you about 25 min to make this recipe. The 25-Minute Unstuffed Pork Chops recipe should make enough food for 4 servings.

You can add your own personal twist to this 25-Minute Unstuffed Pork Chops recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this 25-Minute Unstuffed Pork Chops recipe.

Ingredients for 25-Minute Unstuffed Pork Chops

• 2 1/2 cups store-bought seasoned croutons (not mini)
• 3 tablespoons unsalted butter, cut into small pieces
• 4 scallions, thinly sliced
• 6 dried apricots, roughly chopped
• 2 cups low-sodium chicken broth
• Kosher salt and freshly ground black pepper
• Four 11- to 12-ounce bone-in pork loin chops, about 1-inch thick (2 3/4 to 3 pounds total)
• 1 tablespoon olive oil
• 2 tablespoons sour cream
• 1 tablespoon Dijon mustard
• 4 side salads, for serving

Directions for 25-Minute Unstuffed Pork Chops

1. Position an oven rack in the middle of the oven and preheat the broiler.
2. Put the croutons, butter, scallions, apricots, 1 cup of the chicken broth, 1/4 teaspoon salt and a few grinds of pepper in a large bowl and toss to combine. Set aside to let the croutons soak up the broth.
3. Pat the pork dry and season all over with 3/4 teaspoon of salt and few grinds of pepper. Heat the oil in a large non-stick skillet over medium high heat. Arrange the pork in the skillet in a single layer (it’s okay if the chops are touching) and cook until nicely browned and almost cooked through, 4 minutes per side. Remove the skillet from the heat and transfer the pork chops to a baking sheet. Pack and pile 1/4 of the stuffing on top of each chop. Broil until the stuffing is golden brown, about 4 minutes.
4. Meanwhile, return the skillet to medium-high heat, add the remaining 1 cup of chicken broth and bring to a simmer until slightly reduced, about 2 to 3 minutes. Whisk in the sour cream and Dijon until smooth, about 1 minute. Season the sauce with a few grinds of pepper. Spoon the sauce onto 4 plates. Transfer a pork chop onto each pool of sauce. Serve with the side salads.

Cookware for your recipe

You will find below are cookware items that could be needed for this 25-Minute Unstuffed Pork Chops recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.

• Cooking pots
• Frying pan
• Steamers
• Colander
• Skillet
• Knives
• Cutting board
• Grater
• Saucepan
• Stockpot
• Spatula
• Tongs
• Measuring cups
• Wooden Spoon

Categories in this Recipe

• Apricot – See text.An apricot (US: /ˈæprɪkɒt/ (listen), UK: /ˈeɪprɪkɒt/ (listen)) is a fruit, or the tree that bears the fruit, of several species in the genus Prunus.Usually, an apricot is from the species P. armeniaca, but the fruits of the other species in Prunus sect. Armeniaca are also called apricots.
• Fruit – In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering.Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in particular have long propagated using the movements of humans and animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; in fact, humans and many animals have become dependent on fruits as a source of food. Consequently, fruits account for a substantial fraction of the world’s agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings.In common language usage, “fruit” normally means the fleshy seed-associated structures (or produce) of plants that typically are sweet or sour and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. In botanical usage, the term “fruit” also includes many structures that are not commonly called “fruits”, such as nuts, bean pods, corn kernels, tomatoes, and wheat grains.
• Pork – Pork is the culinary name for the meat of the domestic pig (Sus scrofa domesticus). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BC.Pork is eaten both freshly cooked and preserved. Curing extends the shelf life of the pork products. Ham, smoked pork, gammon, bacon and sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork.Pork is the most popular meat in the Western world and in Central Europe. It is also very popular in East and Southeast Asia (Mainland Southeast Asia, Philippines, Singapore, East Timor, and Malaysia). It is highly prized in Asian cuisines, especially in China, for its fat content and texture.Some religions and cultures prohibit pork consumption, notably Islam and Judaism.
• Main Dish