Pork Chops with Apricot Brandy Sauce
- 1/2 cup dried apricots halved or quartered
- 1/3 cup brandy
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- 1/2 teaspoon kosher or sea salt
- freshly ground black pepper
- 4 thick-cut bone-in rib pork chops
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 large onion sliced
- 1 cup chicken broth
In a small bowl, soak the apricots in the brandy. This can be done ahead of time, even overnight.
Gently nick or score the outside band of fat on the pork chop, or score crosshatch marks on one side of the pork chop. Mix together the cumin, ginger, salt and papper. Season the pork chops with the mixture.
Add pork chops, cook 3 minutes each side until browned and not quite cooked all the way through. Remove pork chops to plate (we'll finish cooking the chops in later step).
Return skillet to medium-low heat and add the butter and onions. Gently saute onions for 5 minutes. Make sure they do not burn. Add the dried apricots (try not to add the brandy just yet) and saute another minute. Turn heat to medium-high and pour in the brandy that the apricots were soaked in. Let simmer for 1 minute.
Pour in chicken broth. Return the pork chops back into the pan, snuggling them in the sauce. Cover and cook for 2-3 minutes until the inside of pork chop is barely blush-pink.
Calories: 394kcalCarbohydrates: 14gProtein: 30gFat: 19gSaturated Fat: 7gCholesterol: 105mgSodium: 624mgPotassium: 790mgFiber: 2gSugar: 10gVitamin A: 761IUVitamin C: 7mgCalcium: 30mgIron: 2mg