Apricot Glazed Pork Chops

August 26, 2009

Sweet and savory and easy. I’ve been trying to think of ways to combine familiar ingredients in new ways and this combo sounded worth a try. I made it up as I went along and it turned out to be a keeper. Next time I’ll probably either use fewer apricots and walnuts or serve with a side dish that could use the extra sauce.

  • Boneless Pork Chops
  • Dried Apricots
  • Apricot Preserves
  • Shallots
  • Orange
  • Cumin
  • White Wine
  • Salt/Pepper
  • Walnuts
  • Olive Oil

Slice the shallots.

Chop the apricots.

Zest the orange.

Squeeze the orange carcass.

Season the meat with salt and pepper.

Heat just a bit of olive oil over medium to medium-high heat. Quickly brown the pork chops on each side and remove them from the pan.

Reduce the heat a bit and saute the shallots until they just start to brown.

Add the apricots and orange zest.

Sprinkle in about a teaspoon of cumin.

Add the orange juice.

And about a cup of dry white wine.

Add maybe a 1/4 cup of apricot preserves and stir it all together.

Return the pork to the pan.

Cook for a few minutes, until the pork is done and the sauce is thickening.

Add a few walnuts.

Arrange on a platter and serve.

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{ 2 comments… read them below or add one }

1 quinn ales November 21, 2011 at 6:13 pm

I just want to say thank you! This recipe was wonderful, and I really appreciate the step by step pictures. Truly awesome!


2 karenbove November 21, 2011 at 6:25 pm

Thanks so much! I’m so glad you enjoyed it.


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