This recipe is a real deal when it comes to the pork chops preparing. With this meal, you’ll be able to get your taste buds to the overload of tastiness.
Ingredients
- 4 boneless pork loin chops, 1 inch thick
- Kosher salt and freshly ground black pepper
- 2 tsp. vegetable oil
- 3/4 cup unsalted chicken stock
- 3 Tbs. apricot preserves
- 3 Tbs. apple-cider vinegar
- 2 tsp. Dijon mustard
- 2 tsp. finely chopped fresh sage
Method:
- The most important part of the preparation process is seasoning the pork well with salt and pepper.
- When you’re done with the seasoning phase, heat the oil in a large skillet over medium-high heat. Add the chops and cook.
- When the chops are well browned, transfer to a platter, tent with foil, and let rest while you make the pan sauce.
- To make the pan sauce, reduce the heat to low, add the stock, and cook, stirring and scraping browned bits from the bottom of the pan.
- Add the preserves, vinegar, mustard, and sage, and whisk until smooth.
- Finally, add the juice from the resting pork, and sprinkle some salt and pepper to taste.
- Serve the chops with the sauce.
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