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Pork Chops Stuffed with Apricot Salsa
From Dorothy McNett's recipes at www.dorothymcnett.com. Lamb or beef steaks are also nice with this salsa, even chicken or turkey breasts! Be creative! The baby potatoes roasted or steamed are perfect as a side dish to this!
apricot salsa (see recipe)
First make the salsa and set it aside. If serving with baby potatoes, wash them but do not peel. Place about 10 - 12 in a glass or ceramic bowl. Sprinkle with salt and oil and cover with a glass or ceramic plate or lid. Do not use plastic! Cook in microwave 10 - 12 minutes or until a fork inserted in potatoes tests done. Set aside. With your sharp boning knife, make a deep slit along the inner side of each pork chop. Tuck in as much salsa into each chop as it can hold without falling out too much. You may want to use a toothpick or small skewer to seal it, but it is ok if some falls out during the cooking. Brush each chop with olive oil, sprinkle with paprika and snipped fresh rosemary. Sprinkle on pepper and salt. Heat a heavy bottomed saute pan or fry pan about 30 seconds and then add 2 tablespoons oil. When hot, but not smoking hot, add the pork chops and brown on both sides, usuallly about 3 minutes per side. Now cover pan and reduce heat to low and cook about 5 minutes more or until they are done. Remove to a serving platter and arrange the cooked potatoes around them. Add the sherry to the hot pan and using a silicone spatula cook and stir to bring up the browned bits, adding more sherry if needed to make a nice reduction sauce. Drizzle sauce over the pork chops and potatoes. Garnish with snipped rosemary and serve with more salsa on the side, if desired.
Recipe created 2016-07-05.