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Apricot-Stuffed Pork Chops

I got this recipe from a magazine (I can’t remember which one) many years ago. It’s evolved a little over the years, but the basics are the same and the flavors are wonderful. I serve it with rice pilaf and a green salad.

Ready In:
1hr 15mins
Serves:
Units:

ingredients

  • 6 pork rib chops, 1 inch thick
  • 1 (17 ounce) can apricot halves
  • 2 tablespoons peanut oil or 2 tablespoons light olive oil
  • 2 tablespoons finely chopped onions
  • 14 cup ketchup
  • 12 teaspoon dry mustard
  • salt and pepper

directions

  • Cut pocket in each chop (or have it done by the butcher), cutting from fat side almost to bone edge. Season cavity with a little salt and pepper.
  • Drain apricots, reserving 1/2 cup syrup.
  • Place 2 apricot halves in pocket of each chop. Secure opening with toothpicks which have been soaked in water.
  • Refrigerate chops until ready to cook.
  • Chop remaining apricots; set aside.
  • In a small saucepan, saute onions in oil over medium heat until onions are translucent.
  • Add reserved chopped apricots, apricot syrup, ketchup, dry mustard, and salt and pepper to taste.
  • Bring to a boil then reduce heat and simmer for about 10 minutes.
  • Grill chops over medium coals 35 minutes, turning once.
  • Brush sauce over chops while they are grilling.
  • Serve remaining sauce with meal.
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RECIPE MADE WITH LOVE BY

@Patty Mae
Contributor
@Patty Mae
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"I got this recipe from a magazine (I can’t remember which one) many years ago. It’s evolved a little over the years, but the basics are the same and the flavors are wonderful. I serve it with rice pilaf and a green salad."
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  1. Patty Mae
    I got this recipe from a magazine (I can’t remember which one) many years ago. It’s evolved a little over the years, but the basics are the same and the flavors are wonderful. I serve it with rice pilaf and a green salad.
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