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Pork Chops with Apricot and Cheddar Stuffing 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
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) 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

Pork Chops with Apricot and Cheddar Stuffing

Rate this recipe
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4
servings
0:25
Preparation
0:20
COOKING
0:45
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 Tbsp.
    (15 mL)
    olive oil
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    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $6.99 ea.

    750 ml - 1 L SELECTED VARIETIES

  • 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
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    ITALIAN OR FRENCH BREAD

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    450 g SELECTED VARIETIES

  • 2 Tbsp.
    (30 mL)
    sour cream
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    500 ml SELECTED VARIETIES

  • 4 oz
    (120 g)
    cheddar cheese, grated
  • 4x5 oz
    (4x150 g)
    Frenched Québec pork chops
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    STUFFED PEPPERS OR MUSHROOMS

    STUFFED PEPPERS OR MUSHROOMS

    $4.99 /lb

    SELECTED VARIETIES 11.00/kg

    LOU'S QUICK-N-EASY ENTRÉES

    LOU'S QUICK-N-EASY ENTRÉES

    $5.99 ea.

    375 - 400 g SELECTED VARIETIES

  • 1 Tbsp.
    (15 mL)
    curry powder
  • 3 Tbsp.
    (45 mL)
    flour

  • Salt and freshly ground pepper to taste
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    MINI SWEET PEPPERS

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    227 g PRODUCT OF MEXICO

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    ASSORTED COLOUR SWEET PEPPERS

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    3 PK PRODUCT OF MEXICO

  • 1 Tbsp.
    (15 mL)
    olive oil
    You might like:

    Flyer Deal  (1)
    SAVE $6.00
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $6.99 ea.

    750 ml - 1 L SELECTED VARIETIES

  • 1 Tbsp.
    (15 mL)
    butter
Imprimer ma sélection

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.

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