This pork dish was based on Rachel Ray’s recipe from Food Network. The idea behind it is that generally the pork would be stuffed. When I was searching for a recipe, I had thin cut pork chops not ideal for stuffing. I did make a couple of changes. I do enjoy a stuffed pork chop, but sometimes it is too much. I love using thin cuts but they are easy to overcook. These pork chops had a great, rich flavor. The sausage stuffing was the perfect compliment. It had many of the elements of a traditional stuffing with the addition of the fruitiness supplied by the apricot. I like adding a fruit to my pork dish. Fruit easily enhances a pork dish whether it is in a stuffing or a glaze.
I prepped the celery, onion, bell pepper, and apricot ahead of time. I pan seared the pork chop and placed it in a baking dish. Instead of covering the chops with chicken stock, I used white wine vinegar and water. I opened a brand new chicken stock just to realize the seal was broken so I was afraid to use the stock. I improvised. Wherever it stated chicken stock, I substituted white wine vinegar and water. I never measured an exact amount. I don’t believe the white wine vinegar in anyway was detrimental to the flavor. The dish was very yummy! Definitely try this at home.
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