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.
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  • Level: Easy
  • Total: 25 min
  • Prep: 5 min
  • Cook: 20 min
  • Yield: 4 servings
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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


  1. Position an oven rack in the middle of the oven and preheat the broiler.
  2. 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.
  3. 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.
  4. 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.