- 1 clove Garlicsmall , minced
- 1/2 Apricotsfresh , chopped finely
- 2 tsp Fresh mintfinely chopped
- 1 tsp Buttersoftened
- Saltto taste
- Black pepperto taste
- 1 Pork chopstrimmed
- 1 oz Arugula
- 2 tbsp Fresh mintsmall leaves
- 1 Radishessmall red , thinly sliced
- 2 tsp Lemon juice
Apricot and Mint Stuffed Pork
Need a meal for one? This Apricot and Mint Stuffed Pork is my go-to recipe when apricots are in season and perfectly ripe. It’s easy to prepare and absolutely delicious.
Pork chops are always a can’t-lose dinner and don’t need much fussing. Here, you butterfly a thick-cut pork chop, slicing horizontally, then stuff it with fresh chopped apricots, minced garlic, chopped fresh mint, and a little bit of butter. And then, you grill the meat to perfection on a grill pan. Let the pork chop rest for a few minutes before serving to allow the juices to redistribute. While the meat rests, toss a handful of baby arugula with fresh mint leaves, thinly sliced radish, and lemon juice. Season with salt and black pepper to taste. That’s your salad. Serve the grilled pork chop with the prepared salad for a light and healthy meal. Enjoy!
To make the Apricot and Mint Stuffed Pork, you will need the following ingredients:
Steps to make Apricot and Mint Stuffed Pork
1 | Prepare apricot stuffing | 2 |
In a small bowl, combine 1 minced garlic, 1 finely chopped apricot half, 2 teaspoons finely chopped fresh mint, and 1 teaspoon softened butter. Season with salt and black pepper to taste. | ||
2 | Prepare pork chop for stuffing | 1 |
Butterfly the pork chop by slicing it in half horizontally stopping at the bone. Open it like a book. | ||
3 | Stuff pork chop | 1 |
Spread one side of the pork chop with the prepared apricot stuffing. | ||
4 | Season with salt and pepper | 1 |
Enclose the filling and secure it with a few toothpicks. Season with salt and black pepper to taste. | ||
5 | Cook | 5 |
Preheat a grill pan over medium heat until hot. Lightly coat the pan with oil and add the pork chop. Cook for 3 minutes per each side or until cooked to your liking. | ||
6 | Cover and let rest | 5 |
Transfer the pork chop to a plate and let stand, covered, for 5 minutes. | ||
7 | Prepare salad | 3 |
In the meantime, in a small bowl, add 1 ounce arugula, 2 tablespoons fresh small mint leaves, 1 thinly sliced radish, and 2 teaspoons lemon juice and toss to combine. Season to taste. | ||
8 | Serve | |
Discard the toothpicks from the pork chop. Serve with the prepared salad. | ||
Recipe Reviews
It's absolutely delicious summer main dish!
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