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