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Almond & Apricot Stuffed Pork Chops

Paula Deen & Philadelphia Cream Cheese are co-hosting a cooking contest called “Real Women of Philadelphia.” Last week I submitted my recipe for Almond & Apricot Stuffed Pork Chops, one of my favorite go-to entrees.  My brother did the camera work, so as you can see, he and Tyler reaped the rewards when we were finished.  Check it out here:

This is a great way to liven up regular old pork chops in minutes.  The creamy, sweet filling is sealed inside the chops by a crunchy, nutty crust. You can use any dried fruit or nuts you have on hand, and easily substitute chicken breasts or turkey cutlets for the pork chops.  No matter what you use, this dish will be a big hit at your house!
  • Total time: 30 minutes
  • Servings: 4

Almond & Apricot Stuffed Pork Chops

  • 4 boneless lean pork chops
  • 3 ounce(s) of Philadelphia Light cream cheese
  • 1 ounce(s) of goat cheese
  • 1/2 cup(s) of dried apricots, sliced
  • 2 tbsp. of toasted sliced almonds
  • 4 tbsp. of apricot preserves
  • 1 juice of one lemon
  • 1/2 cup(s) of almond meal, or ground almonds
  • 2 eggs
  • 3/4 cup(s) of bread crumbs
  • 2 tbsp. of olive oil
  • 1 pinch of of salt & pepper on each chop
Instructions
  1. Preheat oven to 350 degrees.
  2. In a small bowl, mix cheeses, 2 tbsp apricot preserves, dried apricots, and sliced almonds until well combined. This is easier to mix if the cheeses are at room temperature. Set aside.
  3. Create a pocket in your pork chops by cutting down one side with a sharp knife, making sure not to cut all the way through to the other side.
  4. Sprinkle each side of your chops liberally with salt & pepper.
  5. Fill the pork chops by stuffing 1/4 of the cheese and apricot mixture into each one and gently “sealing” the edges together with your fingers. (So the stuffing won
  6. Crack the eggs into a shallow bowl or onto a rimmed dinner plate and gently beat. Spread the almond meal out in another similar bowl/plate, and same with the breadcrumbs.
  7. Place one of the pork chops on the plate with the almond meal and roll around so it
  8. Heat a large skillet over medium heat for about 2 minutes, then pour the oil into the pan.
  9. When the pan/oil is hot but not smoking, place the chops in the pan and let them cook on one side for about 3 minutes, or until a golden crust forms. Using tongs, gently turn them over so the other side can get a similar crust.
  10. When both sides have a nice golden crust, place the whole skillet in the oven and cook for about 10 minutes, or until chops are firm to the touch. (If using a meat thermometer, it should read 160 degrees).
  11. Let chops rest for 2-3 minutes before serving. While they
  12. Serve the chops alongside your desired side dish, and drizzle some of the apricot-lemon glaze over each chop. Enjoy!
This time, I served it with a light Citrus & Avocado Salad, which was just sliced grapefruit, oranges, cucumbers, avocado, and chopped fresh mint, tossed with a little olive oil, salt, and pepper.  Yum!

3 Comments

  • Reply
    Roasted Summer Squash « Eating Made Easy
    September 20, 2012 at 12:31 pm

    […] Need an entree to go with this side dish? How about these. […]

  • Reply
    julie
    September 24, 2018 at 8:04 pm

    Made this for dinner tonight. Very yummy. Used a spice rub (fennel, cinnamon, salt and pepper) instead of breading just to reduce the calories. It was great!

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