Iowa Chop with Apricot Pecan Stuffing

Thick-cut Iowa pork chops (the giant double-thick kind with a bone running down the middle) stuffed with one of the most fragrant fruit stuffings you’ll ever smell. Dried apricots soak in brandy and water before getting chopped fine and mixed with sauteed onion, toasted pecans, currants, fennel seed, orange zest, and apricot preserves.

The sear-then-bake method is key. A quick high-heat sear locks in juice and gives you a proper brown crust, then 35 to 40 minutes of covered low bake brings the meat to 160°F (70°C) internal while the stuffing cooks through without drying out.

The showstopper finish is flambeing the chops tableside with a cup of hot brandy. Served by the host (the baking dish is too hot to pass around), this is the kind of presentation that gets a room talking.

There’s way more stuffing than the chops can hold, which is by design. The extra goes into a baking dish alongside the pork to serve as a side. Nothing wasted, nothing forgotten.

Pro Tips

• Buy Iowa chops (double-cut loin chops) from a butcher, not the grocery. Supermarket chops are too thin to hold the stuffing without falling apart.
• Cut the pocket toward the bone, not through it. The bone keeps the stuffing from escaping out the far side during cooking.
• Don’t overheat the brandy for flambe. You want it warm enough to ignite but not boiling, or the alcohol burns off before you can light it.
• Use seasoned breadcrumbs, not plain. Plain crumbs taste flat and chalky against the rich fruit and pecan mixture.

Variations

• Swap apricots for dried figs or prunes with equally delicious results.
• Use walnuts or almonds instead of pecans if that’s what’s in the pantry.
• Skip the flambe if you’d rather not flame-on in the kitchen, the dish is still excellent without the drama.