Ingredients
3 ounces dried apricots, coarsely chopped (1/3 cup)
2 ounces almonds, coarsely chopped (1/3 cup)
1/4 cup coarsely chopped fresh flat-leaf parsley
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
4 bone-in pork chops (8 ounces each)
1 cup homemade or store-bought low-sodium chicken stock
2 teaspoons red-wine vinegar
Preparation
Mix together apricots, almonds, parsley, and 1 tablespoon oil. Season with salt and pepper. Cut a 2-inch slit into the side of each pork chop using a paring knife, cutting through to the bone to form a pocket. Fill each pocket with 2 tablespoons apricot stuffing, and press to flatten. Season with salt and pepper.
Heat remaining tablespoon oil in a large skillet over high heat. Sear pork chops until browned, 3 to 4 minutes per side. Add 1/2 cup stock. Reduce heat to low; simmer, covered, until cooked through, 6 to 8 minutes. Transfer pork chops to plates using a slotted spatula.
Add remaining 1/2 cup stock to skillet; raise heat to high, and simmer, scraping up brown bits with a wooden spoon, until sauce is thick, 5 to 7 minutes. Add vinegar; simmer for 30 seconds. Strain sauce through a fine sieve, and drizzle over pork.
