...pork chops stuffed with apricots and almonds...

Do you ever turn to the recipe section of Living and check out the quick yet impressive recipes with the perforated edges so you can easily tear it out?  I do.  I found this one there and really enjoyed it.  It was quick, easy and impressive.  Pork is a bit difficult as you really don't want it to be dry, but you also don't want it to be too pink.  It's really budget friendly which probably overcomes all of the above, and let's be honest- you don't have it that often.

Recipe thanks to Martha

1/3 cup chopped dried apricots
1/3 cup chopped almonds
1/4 cup chopped parsley
2 Tablespoons extra virgin olive oil
4 pork chops (bone in would be better, but we didn't have those)
1 cup chicken stock
2 teaspoons red-wine vinegar.

Before I start, let me tell you an observation and fact of cooking life.  A good recipe (depending on what it is of course) will include a hit of vinegar.  It's that ingredient that really makes the flavors pop.  Take note.

1. Mix together the apricots, almonds, parsley, and 1 T. olive oil.  Season pork and cut a slit in the thickest part so you have a nice little pocket for your filling.  Fill each pocket and press to flatten.

2.  Heat 1 T olive oil in a skillet and sear pork chops until golden and cooked, 3-4 minutes per side depending on how thick your chops are.  Add 1/2 cup stock, reduce heat, cover, and cook for 5-7 minutes.  This could get tricky because you don't want dry pork chops so make sure the heat isn't too high!

3. Place the chops onto a plate and then add the remaining 1/2 cup stock to the pan, turning the heat up and scraping the bits.  Let the sauce reduce- about 5 minutes and then add in the vinegar. Cook for 30 seconds then pour the sauce over the chop!

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