25-Minute Unstuffed Pork Chops

When you are tight on time, try this crowd-pleasing variation on classic stuffed chops. You get all the flavor but with half the work when[ you use croutons as a breading stand-in and pile them on top of the meat once it's been seared.]

Total Time:
25 min
5 min
20 min

4 servings

  • 2 1/2 cups store-bought seasoned croutons (not mini)
  • 3 tablespoons unsalted butter, cut into small pieces
  • 4 scallions, thinly sliced
  • 6 dried apricots, roughly chopped
  • 2 cups low-sodium chicken broth
  • Kosher salt and freshly ground black pepper
  • Four 11- to 12-ounce bone-in pork loin chops, about 1-inch thick (2 3/4 to 3 pounds total)
  • 1 tablespoon olive oil
  • 2 tablespoons sour cream
  • 1 tablespoon Dijon mustard
  • 4 side salads, for serving
  • Position an oven rack in the middle of the oven and preheat the broiler.

  • Put the croutons, butter, scallions, apricots, 1 cup of the chicken broth, 1/4 teaspoon salt and a few grinds of pepper in a large bowl and toss to combine. Set aside to let the croutons soak up the broth.

  • Pat the pork dry and season all over with 3/4 teaspoon of salt and few grinds of pepper. Heat the oil in a large non-stick skillet over medium high heat. Arrange the pork in the skillet in a single layer (it's okay if the chops are touching) and cook until nicely browned and almost cooked through, 4 minutes per side. Remove the skillet from the heat and transfer the pork chops to a baking sheet. Pack and pile 1/4 of the stuffing on top of each chop. Broil until the stuffing is golden brown, about 4 minutes.

  • Meanwhile, return the skillet to medium-high heat, add the remaining 1 cup of chicken broth and bring to a simmer until slightly reduced, about 2 to 3 minutes. Whisk in the sour cream and Dijon until smooth, about 1 minute. Season the sauce with a few grinds of pepper. Spoon the sauce onto 4 plates. Transfer a pork chop onto each pool of sauce. Serve with the side salads.

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