Apricot-Stuffed Pork Chops
Juicy pork chops stuffed with sweet apricots, pecans, and fragrant spices, then baked to perfection—an elegant dish perfect for family dinners or entertaining guests.
Ingredients
- 16 oz. can apricot halves, drained ⓘ
- 6 rib pork chops, 1 inch thick ⓘ
- 2 Tbsp. vegetable oil ⓘ
- 1/2 cup uncooked rice ⓘ
- 1 1/4 oz. dry onion soup mix ⓘ
- 1 1/3 cup water ⓘ
- 1/4 cup chopped pecans ⓘ
- 1/4 teaspoon ground mace ⓘ
- 1/4 cup apricot preserves ⓘ
- 1 Tbsp. plus 1 tsp. lemon juice ⓘ
- 1/4 teaspoon ground cloves
Instructions
- Chop enough apricots to make 1/2 cup; reserve remaining apricot halves.
- Make pockets in pork chops by cutting from the rib side to the fat edge of each chop, without cutting through the fat.
- Heat oil in a skillet over medium heat; brown pork chops on both sides. Set aside.
- Combine rice, dry onion soup mix, and water in a saucepan; cover and cook over medium heat for 10 minutes.
- Add chopped apricots, pecans, and mace to the rice mixture, mixing well.
- Spoon about 1/3 cup of rice mixture into each pork chop pocket.
- Place the stuffed pork chops in a 13 x 9 x 2-inch baking pan.
- Cover and bake at 350°F for 1 hour or until done.
- Combine apricot preserves, lemon juice, and ground cloves to make a glaze.
- Brush the chops with the glaze and bake uncovered for an additional 15 minutes.
- Transfer to a serving platter and garnish with the reserved apricot halves.
Tips & Substitutions
For a unique twist, try substituting dried apricots for fresh ones or using wild rice instead of white rice for added texture. If you prefer a nut-free version, skip the pecans or replace them with sunflower seeds. To enhance flavor, consider marinating the pork chops in a mixture of lemon juice and garlic before stuffing them.
Serving Suggestions
These apricot-stuffed pork chops pair beautifully with a side of roasted vegetables or a fresh Tossed Broccoli Salad for a colorful plate. A light couscous or quinoa salad can also complement the dish nicely. For a hearty meal, serve with mashed potatoes or a warm bread roll to soak up the delicious glaze.
Storage & Reheating
Store leftover stuffed pork chops in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 15-20 minutes until heated through. You can also microwave them for quicker reheating, but be cautious not to overcook.
Nutrition & Diet Analysis (per serving)
Each serving of Apricot-Stuffed Pork Chops contains roughly 439 calories, with 18g protein, 27g carbohydrates, and 31g fat. It is an excellent source of protein (36% of the Daily Value) and dietary fiber (21% of the Daily Value), and a good source of iron and potassium. It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I prepare the stuffed pork chops ahead of time?
Yes, you can prepare the pork chops and stuff them a day in advance. Keep them covered in the refrigerator until you're ready to bake. Just add a few extra minutes to the baking time if they are going into the oven chilled.
What can I use instead of onion soup mix?
If you don't have onion soup mix, you can create your own by mixing 1/4 cup of dried onion flakes with 1 teaspoon of beef bouillon granules and a pinch of garlic powder. This makes a great substitute that will still infuse flavor into your rice mixture.
Can I freeze the leftovers?
Yes, you can freeze the leftover stuffed pork chops. Wrap them tightly in plastic wrap and then in aluminum foil, or place them in a freezer-safe container. They can be frozen for up to 3 months. Thaw in the refrigerator before reheating.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).