Natural pork cutlets with the filling on the outside in 25 minutes

Ingredients:

• 4 natural pork cutlets on the bone, weighing 300-340 g each, approximately 2.5 cm thick (total 1-1.3 kg)
• 2.5 cups store-bought spiced croutons (not small ones)
• 50 g unsalted butter, cut into small pieces
• 4 green onions, thinly sliced
• 6 pcs. dried apricots, coarsely chopped
• 1 tbsp. l. olive oil
• 2 tbsp sour cream
• 1 tbsp Dijon mustard
• 4 salads, for serving
• 2 cups lightly salted chicken broth

Preparation:

1. Position the oven rack on the middle shelf and preheat the oven to grill mode.
2. In a large bowl, combine the croutons, butter, green onions, dried apricots, 1 cup chicken broth, 1/4 teaspoon salt, and a pinch of freshly ground black pepper. Set aside to allow the croutons to absorb the broth.
3. Pat the pork dry with paper towels and sprinkle with 3/4 teaspoon salt and freshly ground black pepper.
4. Heat olive oil in a large nonstick skillet over medium-high heat. Arrange the pork chops in a single layer (it's okay if they're touching) and cook until browned and almost cooked through, about 4 minutes per side.
5. Remove the pan from the heat and transfer the pork chops to a baking sheet. Spoon 1/4 of the filling onto each chop. Grill until the filling is golden brown, about 4 minutes.
6. Meanwhile, return the pan to medium heat, add the remaining 1 cup of chicken broth, and bring to a boil. Cook until slightly reduced, about 2-3 minutes.
7. Stir in the sour cream and Dijon mustard and continue stirring for about 1 minute. Season the sauce with black pepper. Ladle the sauce into 4 bowls.
8. Place a stuffed pork cutlet on top of each sauce puddle. Serve with a salad.