Grilled Apricot- and Sage-Glazed Pork Chops Recipe

Name: Grilled Apricot- and Sage-Glazed Pork Chops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons plus 1 teaspoon extra-virgin olive oil; 1 medium shallot, finely chopped; 8 fresh apricots, pitted and thinly sliced, or 16 dried California apricots, coarsely chopped; 2 tablespoons light brown sugar; 2 tablespoons soy sauce; 1 tablespoon minced fresh sage; 1/2 cup dry white wine; Four 8-ounce pork loin chops, about 1 inch thick; 2 pounds small red potatoes, halved; 1 large head of garlic, cloves separated and peeled; 2 teaspoons minced fresh rosemary; Salt and freshly ground pepper

Servings: persons

2 tablespoons plus 1 teaspoon extra-virgin olive oil
1 medium shallot, finely chopped
8 fresh apricots, pitted and thinly sliced, or 16 dried California apricots, coarsely chopped
2 tablespoons light brown sugar
2 tablespoons soy sauce
1 tablespoon minced fresh sage
1/2 cup dry white wine
Four 8-ounce pork loin chops, about 1 inch thick
2 pounds small red potatoes, halved
1 large head of garlic, cloves separated and peeled
2 teaspoons minced fresh rosemary
Salt and freshly ground pepper

1
Heat 1 teaspoon of the oil in a nonreactive saucepan.
2
Add the shallot and cook over moderately high heat, stirring, until golden, about 3 minutes.
3
Add the apricots, brown sugar, soy sauce, sage, wine and 1/2 cup of water and bring to a boil.
4
Reduce the heat to moderately low and simmer, stirring, until the glaze is thick and glossy, about 25 minutes.
5
Let cool.
6
Rub half of the apricot glaze all over the pork and let marinate in the refrigerator for 4 hours.
7
Preheat the oven to 400.
8
In a roasting pan, combine the potatoes, garlic, rosemary and the remaining 2 tablespoons olive oil.
9
Season with salt and pepper and roast for about 1 hour, or until brown and tender.
10
Light a grill or preheat the broiler.
11
Season the pork chops with salt and pepper and grill or broil about 6 inches from the heat, turning once, for 7 to 8 minutes per side, or until just cooked through.
12
Divide the roasted potatoes and garlic among 4 large plates.
13
Set a pork chop on each plate and serve with the remaining apricot glaze.

314

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons plus 1 teaspoon extra-virgin olive oil, 1 medium shallot, finely chopped, 8 fresh apricots, pitted and thinly sliced, or 16 dried California apricots, coarsely chopped, 2 tablespoons light brown sugar, and more.

Yes, Grilled Apricot- and Sage-Glazed Pork Chops falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Apricot- and Sage-Glazed Pork Chops

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