Another experiment with pork and apricots. This one’s got a little more tang, thanks to the dijon.
- Boneless Pork Chops
- Apricot Preserves
- White Wine
- Dijon Mustard
- Thyme (not shown)
- Olive Oil
Slice the shallots.
Heat the olive oil in a large skillet or saute pan over medium to medium-high heat. Add the pork chops and season with salt and pepper.
Turn them over once or twice until they’re lightly browned then remove them from the pan.
Reduce the heat a bit and add shallots and a couple of thyme springs. Saute until the shallots begin to brown.
Add half a cup or so of white wine.
Squirt in maybe a 1/4 cup of dijon mustard.
Add 1/4 cup or so of apricot preserves and stir it all together.
Return the pork chops to the pan and simmer the whole thing until the pork chops are done.
Remove the pork chops and keep them warn on a platter, get rid of the spent thyme then turn up the heat and cook until the sauce is thickened a bit.
Pour the sauce over the pork and serve.