25-Minute Unstuffed Pork Chops

Prep Time
5 min
Cook Time
20 min
4 servings

When you are tight on time, try this crowd-pleasing variation on classic stuffed chops. You get all the flavor but with half the work when you use croutons as a breading stand-in and pile them on top of the meat once it’s been seared.



2 ½
cups store-bought seasoned croutons (not mini)
tbsp unsalted butter, cut into small pieces
scallions, thinly sliced
dried apricots, roughly chopped
cups low-sodium chicken broth
Kosher salt and freshly ground black pepper
4 11-
to 12-oz bone-in pork loin chops, about 1" thick (2 3/4 to 3 lbs total)
tbsp olive oil
tbsp sour cream
tbsp Dijon mustard
side salads, for serving


Step 1

Position an oven rack in the middle of the oven and preheat the broiler.

Step 2

Put the croutons, butter, scallions, apricots, 1 cup of the chicken broth, 1/4 teaspoon salt and a few grinds of pepper in a large bowl and toss to combine. Set aside to let the croutons soak up the broth.

Step 3

Pat the pork dry and season all over with 3/4 teaspoon of salt and few grinds of pepper. Heat the oil in a large non-stick skillet over medium high heat. Arrange the pork in the skillet in a single layer (it’s okay if the chops are touching) and cook until nicely browned and almost cooked through, 4 minutes per side. Remove the skillet from the heat and transfer the pork chops to a baking sheet. Pack and pile 1/4 of the stuffing on top of each chop. Broil until the stuffing is golden brown, about 4 minutes.

Step 4

Meanwhile, return the skillet to medium-high heat, add the remaining 1 cup of chicken broth and bring to a simmer until slightly reduced, about 2 to 3 minutes. Whisk in the sour cream and Dijon until smooth, about 1 minute. Season the sauce with a few grinds of pepper. Spoon the sauce onto 4 plates. Transfer a pork chop onto each pool of sauce. Serve with the side salads.

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