Monday, September 20, 2010

Pork Chops with an Apricot and White Wine Glaze

Almost every weekend, I ask the boy what he's craving for dinner on Sunday night. It usually turns out to be a discussion of what we've had in the past week and what we're both sick of. That said, I've been wanting to make this pork dish for a couple of weeks and thought it would be a great Sunday night dinner. I created this in my mother's kitchen with much advice from her, the end result is pretty damn tasty.

You sear the pork on both sides with DUCK FAT (I know, really tasty and enjoy), take them out of the pan, cook the tasty goodness at the bottom the pan with some shallots, white wine, apricot jam and stock. Coat it all and bake it for a few minutes. Done.

Pork Chop with Apricot and White Wine Glaze:

3-4 pork chops
1 shallot, sliced thin
1 tbsp apricot jam
1/2 cup dry white wine
1/4 cup chicken stock (optional, or you can add some water or more wine)
salt and pepper
1 tsp extra virgin olive oil
1 tbsp duck fat or bacon fat

Preheat oven to 375 F. Season both sides of the pork chops liberally with salt and pepper. In a saute pan, heat up the olive oil and duck fat on medium high heat. Sear the pork chops on each side for about 4-5 minutes, depending on how think the chops are. Once the chops are seared on both sides take them out and let them rest on a plate, cover in aluminum foil.

Add a little more olive oil to the pan if it's dry, saute the shallots with some salt and pepper for a minute or so, till a little soft. Add the wine and scrape the bits off the bottom of the pan. Add the chicken stock and bring to a boil. Add the apricot jam and stir to combine. Taste for seasoning and return the pork chops to the pan, with any of the juices on the plate. Coat the chops on both sides with the sauce and put the pan in the oven. Bake for 4-5 minutes, till the chops are medium well, a little pink in the chop is ok.


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