Iowa Chop With Apricot Pecan Stuffing

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Servings: 3 cups Difficulty: Advanced
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Rich, sweet-and-savory pork chops stuffed with a luxurious mixture of dried apricots, pecans, and brandy-soaked bread.
Iowa Chop With Apricot Pecan Stuffing recipe image
Iowa Chop With Apricot Pecan Stuffing recipe image
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Iowa Chop With Apricot Pecan Stuffing

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 3 cups Calories: 3012.6

Description

This classic Iowa dish transforms humble pork chops into a festive centerpiece. The stuffing is a beautiful balance of sweet and savory, featuring tender dried apricots plumped in brandy, crunchy pecans, and aromatic fennel seeds. The pork is butterflied to create a pocket for the filling, then seared and baked until perfectly cooked. The remaining stuffing bakes alongside, creating a delicious side dish. With an optional dramatic flambé finish at the table, this recipe is perfect for holiday dinners or special weekend gatherings. It offers a comforting, home-style richness with sophisticated flavors that will impress your guests.

Directions

  1. Place the dried apricots in a bowl and cover with the 1/3 cup brandy and hot water. Let soak for 30 minutes to plump.
  2. Drain the apricots, reserving the soaking liquid. Finely chop the drained apricots.
  3. In a large skillet, melt half of the butter over medium heat. Add the minced onion and sauté until soft and translucent, about 5 minutes.
  4. Transfer the sautéed onions to a large mixing bowl. Add the chopped apricots, reserved soaking liquid, pecans, fennel seed, white pepper, nutmeg, currants, orange peel, apricot jam, and salt. Mix well.
  5. Beat the eggs and add them to the bowl. Mix thoroughly to combine all ingredients.
  6. Stir in the packaged seasoned bread stuffing mix. Mix until evenly distributed. Cover and refrigerate the stuffing while preparing the pork.
  7. Using a sharp knife, carefully slice each pork chop horizontally through the meat toward the bone, stopping about 1/2 inch from the edge to create a pocket. Do not cut all the way through.
  8. Stuff each pork chop with about 1/3 cup of the prepared stuffing. Press gently to fit, then secure with toothpicks if necessary.
  9. Heat vegetable oil in a large oven-safe skillet over medium-high heat. Sear the stuffed chops on both sides until golden brown, about 3-4 minutes per side.
  10. Transfer the skillet to a preheated 350°F (175°C) oven. Cover loosely with foil and bake for 35-40 minutes, or until the internal temperature of the pork reaches 160°F (71°C).
  11. Meanwhile, spread the remaining stuffing into a greased baking dish. Place it in the oven with the pork chops for the last 20-25 minutes of cooking, uncovered, until golden and heated through.
  12. Remove the pork chops from the oven. If flambéing, heat 1 cup brandy in a small saucepan until hot but not boiling.
  13. Carefully pour the hot brandy into the hot skillet with the pork chops. Ignite with a long match or lighter. Allow to flame briefly, then serve immediately.

Nutrition Facts

Servings 3 cups

Amount Per Serving
Calories 3012.6kcal
% Daily Value *
Total Fat 271.6g418%
Saturated Fat 58.0g290%
Cholesterol 215.3mg72%
Sodium 3031.1mg127%
Total Carbohydrate 126.7g43%
Dietary Fiber 37.7g151%
Sugars 39.6g
Protein 46.0g92%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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