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Iowa Chop With Apricot Pecan Stuffing

Iowa Chop With Apricot Pecan Stuffing recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 3
Calories: 3012.6
Dietary: Vegetarian
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. 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. 2
    Drain the apricots, reserving the soaking liquid. Finely chop the drained apricots.
  3. 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. 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. 5
    Beat the eggs and add them to the bowl. Mix thoroughly to combine all ingredients.
  6. 6
    Stir in the packaged seasoned bread stuffing mix. Mix until evenly distributed. Cover and refrigerate the stuffing while preparing the pork.
  7. 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. 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. 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. 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. 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. 12
    Remove the pork chops from the oven. If flambéing, heat 1 cup brandy in a small saucepan until hot but not boiling.
  13. 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.

Read it online: https://www.chefs-mate.com/recipe/iowa-chop-with-apricot-pecan-stuffing/