Pork Chops Stuffed with Dried Fruits and Pistachio

Date Added: Mar 26, 2010 American Entrees
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Prep Time

20 mins

Cook Time

20 mins

Ready In

40 mins



*to adjust serving size click on "serving box".


Double or single cut pork chops stuffed with this delicious dried fruit and pistachio stuffing. Seared to a golden brown and finished in the oven.


  • 4  Each Pork Chops, single or double cut on the bone
  • 1
  • 2  Table Spoon(s) Olive Oil
  • 2
  • 1  Table Spoon(s) Butter, unsalted
  • 3
  •  As Needed Salt
  • 4
  •  As Needed Pepper
  • 5


    1. Cut pockets in pork chops and fill with stuffing
    2. If using a double chop, tie bones together to hold stuffing in place
    3. If using a single chop, use a bamboo skewer to hold pocket closed
    4. Season with salt and pepper
    5. Add olive oil and the rest of the butter to a cast iron pan
    6. Once butter and oil are hot, add pork chops and sear
    7. Make sure one side is caramelized before turning
    8. Turn and place in 350 oven: 10 minutes for single and 16 minutes for double, or until center is at 150 degrees
    9. Let rest for 5 minutes before serving



  • 1/2 Cup(s) Red Onion, diced
  • 2 Table Spoon(s) Dried Cranberries
  • 2 Table Spoon(s) Dried Apricots, diced
  • 2 Fluid ounce(s) Apple Cider Vinegar, with mother
  • 2 Table Spoon(s) Butter, unsalted
  • 1 1/2 Cup(s) Dried Fresh Bread Crumbs, small diced
  • 1/4 Cup(s) Pistachios, chopped
  • 1 Table Spoon(s) Whole Grain Mustard
  • 6 Fluid ounce(s) Apple Cider
  • As Needed Salt
  • As Needed Pepper
  • As Needed Parsley
  • Directions

    1. In a hot pan, heat olive oil then add onions and cook for 2 minutes
    2. Add fruit and stir
    3. Deglaze pan with apple cider vinegar, stir and cook until almost completely reduced
    4. Gather panned ingredients to one side, add half the butter to empty side of pan
    5. Once butter is melted, add breadcrumbs
    6. Toast breadcrumbs until lightly golden brown, stirring to mix all ingredients together in pan
    7. Add whole grain mustard, pistachios and apple cider, mix well
    8. Cook moisture out of mixture, 3 to 4 minutes
    9. Finish with parsley and a dash of salt and pepper, set aside to cool

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