Pork Chops with Apricot and Cheddar Stuffing

Pork Chops with Apricot and Cheddar Stuffing
  • 4 servings
  • 0:25 Preparation
  • 0:20 Cooking
  • 0:45 Total Time


Add all
  • 1 Tbsp.
    (15 mL)

    olive oil

  • 3 Tbsp.
    (45 mL)

    minced onion

  • 1/2

    stalk celery, finely chopped

  • 8

    dried apricots, 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)


  • Salt and freshly ground pepper to taste

  • 1 Tbsp.
    (15 mL)

    olive oil

  • 1 Tbsp.
    (15 mL)



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

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

Discover your taste profile!

© Société des alcools du Québec, 2007