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Chef Nick’s Focaccia, Apple & Apricot Stuffed Pork Chops


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Pork Chops:

¼ cup chopped onion 2 tablespoons butter

1 tablespoon olive oil

4 cups focaccia bread cut into 1 inch cubes

½ cup dried sliced apricots

½ cup chopped granny smith apples

2 tablespoons chopped celery

1 teaspoon minced garlic

1 teaspoon chopped fresh parsley

1 teaspoon fresh thyme

1 teaspoon chopped fresh sage

½ cup Lepp’s chicken stock

4 Lepp’s 2.5 inch thick cut pork chops

salt and pepper to taste

Roasted Shallot Demi-Glace:

2 shallots peeled and roasted or caramelized

1 cup Lepp’s beef stock

1/3 cup red wine

1 tablespoon butter

Salt and pepper to taste

Potato Rosti:

¾ lb Yukon potatoes

1 small onion julienned (sliced thin)

1 teaspoon salt

1 teaspoon pepper

2 tablespoons vegetable frying oil

Parsnip Chips:

2 liters canola oil

1 pound parsnips

Kosher salt

Fresh ground black pepper


Pork Chops:

Preheat oven to 350F

In a large skillet, sauté onion, celery, apples, apricots, garlic, focaccia bread, and fresh herbs in the butter and olive oil.

Add chicken stock and stir until it’s half reduced. Season to taste.

Cut a large pocket in the side of each pork chop and spoon the stuffing mixture loosely into pockets.

In a separate skillet, add olive oil and butter and brown both sides of the pork chops on medium high heat.

Place browned chops on a greased baking dish or pan, cover with aluminum foil and bake in the preheated oven for 20 minutes.

Remove cover and bake for 20 minutes or until the juices run clear.

Serve with the following side dishes, and enjoy!

Roasted Shallot Demi-Glace:

In a small saucepan, reduce wine and stock in half (or to desired consistency) with the roasted shallots.

Remove from heat and season to taste and whisk in the butter.

Potato Rosti:

Peel potatoes and grate them using the large holes of a hand grater or food processor

Put the potatoes and onions in a bowl, add the salt and pepper and toss to coat thoroughly

Let the potato mixture rest for 5 minutes.

Heat a heavy pan or skillet over medium heat and add oil.

Add desired amount of potato and onion mixture to the pan, cook and flip until golden brown. Approximately 8 minutes per side.

Parsnip Chips:

Heat canola oil in a deep skillet pan at high heat to 375F

Peel parsnips and lay them flat on a surface. Using a vegetable peeler, peel of 4-5 flat wide noodle shaped strips.

Dently add a small handful of parsnips to the oil; stiring gently until lightly browned and crisp – approximately 1-1 ½ minutes.

Remove the crispts from the oil using a slotted spoon or a spider. Drain for 30 seconds

Sprinkle with salt and pepper.