Ingredients

1/4 cup dried cranberries
1/4 cup dried apricots, coarsely chopped
2 rounded tablespoons whole almonds, toasted and chopped
1 tablespoon unsalted butter, softened
1/4 teaspoon fennel seeds, toasted and crushed
1 medium shallot, minced
Kosher salt and freshly ground pepper
Four 2-inch-thick rib pork chops
3 tablespoons vegetable oil
1/4 cup Calvados, Cognac, or brandy
1 cup chicken broth, homemade or low-sodium canned

1/2 cup heavy cream
2 teaspoons Dijon mustard

Directions

Put the dried fruit in a small
bowl. Pour 1/4 cup boiling water over the fruit and set aside for 10 minutes to soften.
Drain, reserve the soaking water. In a mini-processor process the fruit with the nuts,
butter, fennel and half the shallot until finely chopped. Season with salt and pepper.
Transfer to a small sealable plastic bag or pastry bag. Snip about a 1/2-inch opening in
the corner of the plastic bag.

With a small paring knife, make a pocket starting from rounded side of each chop. Set the
tip of the bag inside the pocket and press a quarter of the stuffing into the chop. Repeat
with the remaining chops and filling.

Preheat the oven to 350 degrees F. Pat the chops dry and season with salt and pepper. In a
large saute pan, heat the oil over medium-high heat. Brown one side of the chops, until
well browned about 5 minutes. Use tongs to hold the chops and sear the edges of the chops.
Turn and brown the other sides of the chops, about 2 minutes. Transfer the chops to a

baking sheet and bake until an instant read thermometer inserted into the center of the
chops registers 135 degrees F, about 15 minutes.

While the chops are in the oven make the sauce. Drain the oil from the saute pan. Off the
heat, add the Calvados and the remaining shallots. Return the pan to the heat, taking care
since the alcohol may flambe, and cook over high heat until the alcohol is reduced by half
and is slightly syrupy. Add the broth and the fruit soaking liquid and boil down until the
liquid is reduce by about a third. Add the cream and continue to simmer until it thickens
slightly. Whisk in the mustard. Season with salt and pepper to taste.

Add any juices that have accumulated on the baking sheet to the sauce. Divide the chops
among 4 warm plates or a large platter. Pour on the sauce and
serve.

Ingredients

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