Stuffed Pork Chops With Sausage And Apricots Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)
CAL
2182
FAT
255%
CHOL
342%
SOD
127%

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Ingredients for 4 servings

1/2 red bell pepper, chopped

3 tablespoon extra-virgin olive oil, 3 turns of the pan, divided

1 pound Italian bulk sausage

1 medium onion, chopped

6 dried apricots, chopped

1 cup chicken stock, divided, plus a splash

Salt and pepper

8 thinly cut boneless pork loin chops

1/4 cup heavy cream

2 tablespoons chopped sage leaves or 1 teaspoon dried sage

2 ribs celery, chopped

1/4 cup chopped parsley leaves

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