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
- White Wine
- 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.