Cranberry-apricot stuffed pork chops

Method

Cranberry-apricot stuffed pork chops

1) Put the dried fruit in a small bowl. Pour 60ml boiling water over the fruit and set aside for 10 mins to soften. Drain, reserve the soaking water. In a mini-processor process the fruit with the nuts, butter, fennel and half the shallot until finely chopped. Season with salt and pepper. Transfer to a small sealable plastic bag or pastry bag. Snip about a 1cm opening in the corner of the plastic bag.

2) With a small paring knife, make a pocket starting from rounded side of each chop. Set the tip of the bag inside the pocket and press a quarter of the stuffing into the chop. Repeat with the remaining chops and filling.

3) Preheat the oven to 180C/Gas 4. Pat the chops dry and season with salt and pepper. In a large saute pan, heat the oil over medium-high heat. Brown one side of the chops, until well browned, about 5 mins. Use tongs to hold the chops and sear the edges of the chops. Turn and brown the other sides of the chops, about 2 mins. Transfer the chops to a baking sheet and bake until an instant read thermometer inserted into the center of the chops registers 63C, about 15 mins.

4) While the chops are in the oven make the sauce: Drain the oil from the saute pan. Turn off the heat, add the Calvados and the remaining shallots. Return the pan to the heat, taking care since the alcohol may flambe, and cook over high heat until the alcohol is reduced by half and is slightly syrupy. Add the broth and the fruit soaking liquid and boil down until the liquid is reduce by about a third. Add the cream and continue to simmer until it thickens slightly. Whisk in the mustard. Season with salt and pepper to taste.

5) Add any juices that have accumulated on the baking sheet to the sauce. Divide the chops among 4 warm plates or a large platter. Pour on the sauce and serve.