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Preheat oven to 375°F. In a small saucepan, heat oil over medium heat. Add onion and garlic; cook for 3 to 4 minutes or until onion is tender, stirring occasionally. Remove from heat. Stir in stuffing mix, dried apricots and sage. In a small bowl, combine coriander, cumin and paprika. Stir half of the coriander mixture into apricot mixture. Drizzle with the water; toss gently to moisten.
Trim fat from chops. Cut a pocket in each chop by cutting horizontally from the meaty side almost to the bone. Spoon stuffing evenly into pockets. Secure with wooden toothpicks. Sprinkle tops of chops with salt and the remaining coriander mixture.
Coat a very large ovenproof skillet with cooking spray; heat over medium-high heat. Add chops, seasoned-sides down, to skillet. Cook about 2 minutes or until bottoms are browned. Turn chops.
Place skillet in oven. Bake for 25 to 30 minutes or until pork juices run clear (160°F). Remove toothpicks before serving.