Alastair Hendy's Baked Pork Chops with Lemon, Herb and Apricot Stuffing
Over a year ago
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Ingredients
- 1tbsp white wine vinegar
- 1tbsp honey
- 2tsp dijon mustard
- 1tsp thyme leaves
- 4 thick pork chops, about 175g, excess fat removed
- sea salt and black pepper
- 100g crustless good white bread
- 6 semi-dried apricots, chopped
- 2tbsp chopped sage
- 2tbsp chopped parsley
- 2tbsp chopped thyme
- thyme and parsley leaves
- 2 cloves of garlic, peeled and crushed
- 50g pine nuts
- ½ lemon, coarsely grated zest
- 1 medium egg
- 3 shallots, peeled and finely chopped
- 30g butter
Accompaniment
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Description
A fruity and zesty makeover for the humble chop.
Method
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1
1. Stir the vinegar with the honey and mustard, then stir in the thyme. Brush all over the chops, season and set aside.
2. For the stuffing: whiz the bread to make breadcrumbs in a processor, then add the apricots and finely chop, then the herbs and garlic and whiz again. Add the pine nuts, lemon zest and egg and briefly pulse to mix. Tip into a bowl. Gently fry the shallot in half the butter without colouring until soft, and combine this with the stuffing mixture along with some seasoning.
3. Heat the oven to 200C/180C fan/400F/gas 6. On the hob, heat a splash of oil in a roasting tin that will hold the chops neatly and briefly brown the chops all sides, including the fat edges (about 1-2 minutes, they will colour quite quickly because of the honey marinade). Arrange the chops in the tin, pat the stuffing over the chops, dot with the remaining butter, pour around any remaining honey marinade and bake for 20 minutes. Transfer to serving dishes or plates and serve with the roasting juices.
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