Sage, raisins, apples and ciabatta stuffed pork chops make for a luxurious weeknight meal. Creamy mash and a sweet pan sauce bring this dish together.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Pork Chops, boneless
Chicken Broth Concentrate
Before starting, preheat the oven to 450°F and wash and dry all produce. Peel and slice the shallot. Finely chop the sage. Core, then cut the apple into 1/4 inch cubes. Cut the broccoli into bite-sized pieces. Cut ciabatta into 1/4 inch pieces. Pat pork dry with paper towels, then season with salt and pepper.
Add ciabatta, apple, sage, raisins and 1 tbsp oil (dbl for 4 ppl) to a large bowl. Toss together. Set aside. Add apricot jam and 1 tbsp water to a small bowl. Stir together.
Add pork to a parchment-lined baking sheet, then brush over the jam mixture. Sprinkle stuffing around the pork. Bake pork and stuffing, in the middle of the oven until cooked through and stuffing is golden-brown, 18- 20 min.**
While pork and stuffing cook, toss together broccoli and 1 tbsp oil (dbl for 4 ppl) to another parchment-lined baking sheet. Season with salt and pepper. Roast in the bottom of the oven, until tender, 8-10 min.
While broccoli cooks, heat a large non-stick pan over medium heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then shallots. Cook, stirring often, until golden-brown, 3-4 min. Sprinkle over the flour. Stir until coated, 1 min. Add broth concentrate and 3/4 cup water (dbl for 4 ppl). Cook, stirring often, until slightly thickened, 1-2 min. Remove pan from heat, then stir in sour cream. Season with salt and pepper.
Divide pork, stuffing and broccoli between plates. Spoon over gravy.