Unstuffed Pork Chops

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.

Unstuffed Pork Chops on 100 Days of #RealFood

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Unstuffed Pork Chops on 100 Days of #RealFood

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.
4.8 from 5 votes
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Print Recipe
Servings: 4 people


  • 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


  • 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.


Nutrition Facts
Nutrition Facts
Unstuffed Pork Chops
Amount Per Serving
Calories 515 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 12g75%
Cholesterol 151mg50%
Sodium 567mg25%
Potassium 968mg28%
Carbohydrates 12g4%
Fiber 3g13%
Sugar 9g10%
Protein 39g78%
Vitamin A 2695IU54%
Vitamin C 47mg57%
Calcium 44mg4%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!

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19 thoughts on “Unstuffed Pork Chops”

  1. 5 stars
    We loved this dish! Substituted the apricots with dates and used homemade turkey sausage instead of Italian. Can’t wait to have this again.

  2. 5 stars
    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!

  3. 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!

  4. 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.

  5. This sounds delicious!!!! I like to make double batches and freeze one…..how well do you think this would freeze?

  6. 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!

  7. 5 stars
    I made this for dinner last night and it was delicious! I did substitute apples for the apricots and it was perfect. My family was all asking for more. Thanks for the great recipe.

    1. Amy Taylor (comment moderator)

      Hi Rachel. We’ve not tried fruit in this recipe. Let us know if you give it a go. :)

  8. 5 stars
    Had this for dinner tonight–we all loved it! Didn’t have apricots, so I substituted golden raisins–yum!

  9. Sounds awesome! I’m going to try it this weekend with apples instead of apricots. I’m not too crazy about apricots. Thanks!

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