Wednesday, June 4, 2008

Double Pork Chop

I'm usually not a fan of pork, but I went out on a limb with this double pork dish and fell in love with its savory flavors.


  • 2 thin-cut, boneless pork loin chops
  • salt and freshly ground black pepper (for seasoning)
  • extra-virgin olive oil (for the skillet)
  • 1 cup chicken stock or broth
  • .5 pound Italian bulk sausage
  • 1 celery rib, chopped
  • 1 small red onion, chopped
  • .25 red bell pepper, cored, seeded and chopped
  • 6 dried apricots, chopped
  • 1 tablespoon parsley
  • 1 tablespoon sage


  • large skillet or fry pan
  • casserole dish
  • aluminum foil
  • cooking spoon (wood, nylon or other heat resistant material)
  • cutting board
  • santoku or chef's knife

Preheat a large skillet over medium-high heat and preheat your oven to 350 degrees F. While you wait for both to heat up, season the chops with salt and pepper. Add enough olive oil to lightly coat the bottom of the skillet, then add the chops to sear and caramelize the meat on each side (2min/side). Transfer the chops to a casserole dish and add .5 cup of chicken stock to the dish to help the meat remain moist while it continues to cook in the oven. Loosely cover the dish with foil and place in the oven.

Return the skillet to your stove and add a small amount of olive oil again. Add the sausage and crumble it with your wooden spoon as it browns. Add the celery and onion and cook for 2 minutes, then add the bell pepper and apricots and cook for another 2 minutes. (At this point the aroma should be fabulous.) Add the parsley, sage and .5 cup of remaining chicken stock. Reduce the heat and cook for 5 or 6 minutes longer until the apricots are tender and plump, stirring occasionally.

To serve, remove the chops from the oven. Place them on individual plates. Scoop a nice helping of the sausage and vegetable mixture from the skillet onto the top of each chop. Bonn Appetite!

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