Honey-Apri­cot Pork Chops

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4 (7- to 8-ounce) bone­less pork

chops, about 1 inch thick ½ tea­spoon kosher salt ½ tea­spoon black pep­per 1 ta­ble­spoon olive oil

4 fresh apri­cots, pit­ted and cut

into wedges

(We also tried sub­sti­tut­ing two 6-ounce peaches for the apri­cots, and it worked out great.) 3 cloves gar­lic, minced 2 ta­ble­spoons honey 1 ta­ble­spoon chopped

fresh pars­ley 1. Pat chops dry with pa­per tow­els, then sprin­kle both sides with salt and pep­per. Heat oil in a large skil­let over medium-high heat; brown chops on both sides, 3 to 5 min­utes per side.

2. Add apri­cots, gar­lic, and honey. Re­duce heat to medium-low and sim­mer, cov­ered, un­til pork is ten­der and an in­stant-read ther­mome­ter in­serted into cen­ters reg­is­ters 145°F, about 5 min­utes. Sprin­kle with pars­ley.

“I added a lot more honey and used canned apri­cots. Be gen­er­ous with the salt on the chops.

I served this with rice to ab­sorb some of the sauce, and it was a hit!”

– TIERA CONY­ERS-EVERITT

“I seared the meat about four min­utes per side. Af­ter sear­ing the se­cond side, I re­moved the pork from the pan and poured in the sauce, sim­mer­ing un­til it thick­ened up a bit. Then I re­turned the meat to the pan and sim­mered

for only five or so min­utes.”

– ASCHILL

PER SERV­ING: 303 CAL; 7.8g FAT (2g SAT); 43g PRO; 13.5g CARB; 0.9g FIBER; 246mg SODIUM; 11.9g SUG­ARS

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