I’ve got a new really simple dinner recipe for you, but first let me share what sparked this idea. I was recently at an agricultural event where the farmers were talking about how everyone always goes for the pork chops, and they hoped people would branch out. Funny enough, I was thinking to myself, “I almost NEVER buy/cook pork chops. I must be missing out.” I usually go for ground pork (in tacos) or the shoulder roast, which is sooo darn tasty in my slow cooker.
So my takeaway was clearly the opposite of what they were hoping for because now here I am cooking up some Unstuffed Pork Chops. :) And let me tell you what, I’m so glad it inspired me to do just that because this recipe turned out even better than I hoped! I served it with whole grain wild rice, which I thought was a great accompaniment. Enjoy.
Other Pork Chop Recipes You Might Enjoy
- Creamy Braised Pork Chops (or Chicken)
- Easy Braised Cajun Pork Chops
- Rosemary Pork Chops with Roasted Garlic
- Crispy Pork with a Cracker Crust
Unstuffed Pork Chops
This Unstuffed Pork Chops recipe turned out even better than I hoped and is quick and easy to make! I served it with whole grain wild rice, which I thought was a great accompaniment.
Ingredients
- 1 tablespoon olive oil
- 1/2 pound sausage, mild, Italian
- 1/2 onion, diced
- 1 red bell pepper, deseeded and diced
- 2 ribs celery, diced
- 8 apricots, dried, cut into quarters (I bought the dark-colored unsulphured kind that you can see the front of the picture)
- 4 pork chops, boneless and thin, about 1/2" thick - I purchased "center cut" and they were really good
- 1/2 cup broth, or water
- 1/4 cup heavy cream
Instructions
- Heat the oil in your largest skillet over medium-high heat. Add the sausage and begin to brown it while breaking up the meat with a spatula, about 2 to 3 minutes.
- Add the diced onion, bell pepper, celery, and apricots to the pan and cook for another 2 to 3 minutes.
- Make room for the pork chops and nestle them into the pan among the sausage mixture. Sear each side of the pork chops until golden brown, a couple minutes per side.
- Pour in the broth or water, cover the pan, turn down the heat to low, and cook until the pork chops are done all the way through (no longer pink), about 5 to 6 minutes.
- Take the lid off the pan, stir in the cream until well combined, and serve warm.
Recipe Notes
Nutrition Facts
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Bugs in My Organic Food?
Sausage and pork was too much meat (pork especially) for us. Just made the the sausage stuffing using a mild Italian chicken and mushroom sausage (organic, simple and clean ingredient brand that was minimally processed) and almond milk (brand with just almonds and water) instead of cream. Served with cauliflower-rice or brown Basmati rice for others and a salad for all. Very good quick and easy weeknight dinner!
Made tonight but subbed dates for apricot and milk for cream since that what we had. Also used hot sausage and seasoned chops with salt and pepper.. My husband was practically licking the plate!
I am going to make these for supper. I thought I had some Italian sausage in the freezer, but only apple sausage. I am going to use that and hoping it turns out.
This sounds delicious!!!! I like to make double batches and freeze one…..how well do you think this would freeze?
Hi there. This might help with freezing: http://everydaylife.globalpost.com/freeze-keep-moist-pork-chops-23455.html.
I made this last night for dinner and it was great!! My husband and daughter didn’t care for it they said the sausage was too spicy. I did use the mild Italian sausage. So I guess that just means that I get to eat all the leftovers!