Stuffed Pork Chops with Balsamic Apricot Sauce

Simple, but elegant, this is a real crowd pleaser. Fruit and Chops, perfect pairing. Serve with Roasted Garlic and Chipotle Mashed Potatoes and bacon wrapped asparagus for a complete meal.








  • 4 boneless pork chops
  • 1 large sweet onions, chopped
  • 1/2 C. spinach
  • 1/4 C. cream cheese
  • 4 Tbsp. butter, divided
  • 1 Tbsp. olive oil
  • 4 cloves garlic, 2 crushed and 2 minced
  • 3-4 sprigs fresh thyme
  • salt and pepper to taste
  • 1/4 C. chicken broth
  • 1/4 C. apricot preserves
  • 1/4 C. balsamic vinegar
  • 2 Tbsp. Dijon mustard
  • leaves from 2 thyme sprigs
  • parsley for garnish (optional)

Preheat oven to 400°

Start caramelizing your onions. In an electric skillet set to 300, melt 2 Tbsp butter and add 1 Tbsp. olive oil. Add a layer of chopped onions, sprinkle with salt (keep layering until all onions are used up). Let cook 20 minutes without stirring. Stir and lower heat to 250. Cook, stirring occasionally until a deep golden brown, about an hour. Let cool.

Cut slits into your pork chops. If you need help with this check out my video here.

In a large bowl combine cream cheese, onions and spinach, combining thoroughly.

Season both sides of chops with salt and pepper and stuff with cheese/onion mix, secure with toothpicks.

In a large oven proof skillet, melt 2 Tbsp. butter over medium high heat. Add chops, crushed garlic, and 3-4 thyme sprigs. Cook 3-4 minutes on each side or until nicely browned. While cooking, scoop melted butter over pork chops (this makes them amazing!).

Place in oven an additional 8-10 minutes, or until cooked through.

While chops are finishing, make your sauce. In a saucepan add broth, preserves, vinegar, Dijon, and thyme. Bring to a boil and turn heat down to low, letting simmer 10 minutes, or until slightly thickened.

Pull chops out of oven, let rest 5 minutes or so, remove toothpicks and spoon sauce over, garnishing with parsley if desired. Sauce is great on mashed potatoes as well.

adapted from


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