25-Minute Unstuffed Pork Chops

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

1. Position an oven rack in the middle of the oven and preheat the broiler.
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.
3. Set aside to let the croutons soak up the broth.
4. Pat the pork dry and season all over with 3/4 teaspoon of salt and few grinds of pepper.
5. Heat the oil in a large non-stick skillet over medium high heat.
6. 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.
7. Remove the skillet from the heat and transfer the pork chops to a baking sheet.
8. Pack and pile 1/4 of the stuffing on top of each chop.
9. Broil until the stuffing is golden brown, about 4 minutes.
10. 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.
11. Whisk in the sour cream and Dijon until smooth, about 1 minute.
12. Season the sauce with a few grinds of pepper.
13. Spoon the sauce onto 4 plates.
14. Transfer a pork chop onto each pool of sauce.
15. Serve with the side salads.

storebought seasoned croutons, unsalted butter, scallions, chicken broth, kosher salt, loin chops, olive oil, sour cream, mustard

Taken from www.foodnetwork.com/recipes/food-network-kitchens/25-minute-unstuffed-pork-chops.html (may not work)