Cooking Time 25 - 30 mins
Yields 4 servings
PreparationWhat You Need 6 dried apricots
1 piece of fresh ginger, about 1 in (2.5 cm)
4 split boneless pork chops*, (butterfly-style)
3 tbsp (42.6 g) butter
Pepper, to taste
3 tbsp (41.25 g) brown sugar
1/2 cup (125 ml) brown veal stock or beef broth
2 tbsp (30 ml) whipping cream 35 %
2 tbsp (30 ml) chopped green onion
Instructions Coarsely chop dried apricots; do not mince. Slice fresh ginger into slivers. Mix together apricots and ginger. Stuff chops with apricot-ginger mixture.
In a skillet, heat butter and brown chops for about 2 to 3 minutes on each side. Season with salt and pepper.
Place chops in an ovenproof dish. Add brown sugar, return to heat and cook until a caramel color is obtained . Add shallots and remaining apricot-ginger mixture. Cook for 2 to 3 minutes.
Mix in veal stock and cream until smooth and pour sauce on chops. Season with salt and pepper. Place chops in a 325 °F (160 °C) oven, covered, and cook for 15 minutes.
Cover bottom of plates with sauce, add chops and sprinkle with green onion. Serve with vegetables or pasta.
Tips * Select pork chops that are 1 to 1 1/4 in (2 to 3 cm) thick and ask your butcher to split them for stuffing.