Recipes Ingredients Meat & Poultry Pork Recipes Pork Chops with Apricot-Almond Stuffing 3.9 (7) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 35 mins Yield: 4 Enjoy big, bold flavors with a satisfying Sicilian-inspired supper full of seasonal produce and ingredients you have on hand. Ingredients 3 ounces dried apricots, coarsely chopped (⅓ cup) 2 ounces almonds, coarsely chopped (⅓ cup) ¼ 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 Directions 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. Rate it Print