Ginger Glazed Stuffed Pork Chops

These ginger glazed stuffed pork chops with cornbread-apricot stuffing provide a delicious and hearty meal perfect for a cold winter’s day.  By cooking the stuffing inside of the pork chop, you’re taking care of two parts of your meal (a meat and a side dish), all at one time.  Add another favorite vegetable dish or a fresh salad to complete your dinner.

For this recipe, you’ll need six 10-ounce TBS double-thick pork chops.  Call ahead to have these special cuts ready for you to pick up.

Cornbread Ingredients:

• 1 tablespoon olive oil
• 1 small sweet onion, diced
• 2 cloves garlic, chopped
• ½ cup dried apricots, diced
• ¾ cup dry sherry or dry vermouth
• 3 cups prepared and baked shortbread, diced
• 1 large egg, lightly beaten
• ½ cup chicken broth
• 1 tablespoon fresh flat-leaf parsley, chopped
• Salt and pepper

Ginger Glaze:

• 1 cup dry sherry or dry vermouth
• 1 tablespoon fresh ginger, peeled and grated
• 1 clove garlic, chopped
• ½ cup chicken broth
• 2 tablespoons honey
• 1 tablespoon lemon juice
• 2 tablespoons soy sauce
• Dash of Asian chile sauce

Ginger Glazed Stuffed Pork Chops Directions:

1. Preheat the oven to 425° F.
2. Prepare the stuffing.  Saute the onion and garlic with olive oil until the onion becomes translucent.  Add the apricots and sherry (or vermouth) and then cook on medium-low heat until the mixture is almost dry.  Transfer to a large bowl and allow the mixture to cool completely.
3. Add the cornbread and egg to the cooled apricot mixture and stir well.  Mix in a little chicken stock at a time until the stuffing feels moist.  Add the parsley and season with salt and pepper.
4. Stuff the pork chops.  Cut a 1-inch slit into the side of the pork chop to create a pocket.  Use a pastry bag without a tip to fill the pork chops with the apricot stuffing.  Season the pork chops with salt and pepper.
5. In a large oven-ready saute pan, heat the olive oil until it is very hot.  Sear the pork chops on each side for about 3 to 4 minutes.  Place the pan in the oven and roast the chops for about 20 minutes.
6. Prepare the glaze.  After the pork chops are done, transfer them to a serving platter and cover them with foil to keep them warm.  Reserve the drippings from the pan for the glaze and place the pan on a burner of high heat.  Add the sherry (or vermouth), ginger, and garlic and reduce until about ¼ of the liquid remains.  Add the chicken broth and honey, and cook for four minutes.  Add the lemon juice, soy sauce, and chile sauce.
7. Serve the pork chops.  Place the pork chops on dinner plates and cover with the glaze.

Stop by The Butcher Shop for the Freshest Meats and Local Produce

Why purchase meat and produce from a grocery store that comes from who knows where?  We have such excellent, fresh meat and produce available to us locally!  The Butcher Shop is your one-stop-shop for locally sourced meats and produce from farms right here in Southern Oregon.  At TBS, you’ll find the perfect cut of meat for your meal, plus fresh-baked loaves of bread, fresh fruit and vegetables, local wine and beers, and even quality food specifically for your canine.  Stop by today or call ahead to pre-order your ingredients.