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Name: Braised Pork Chops with Apricots
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1/2 ts Freshly grated orange zest; 1 tb Vegetable oil; Two; (1-inch thick) loin; 1 c Chicken broth; 1 1/2 tb Unsalted butter; 1/2 ts Ground cumin; 1/2 ts Ground coriander; 1/2 c Finely chopped shallot; 1 1/2 ts All-purpose flour; 1/2 c Thinly sliced dried apricots; ; pork chops; 1/3 c Dry white wine; 1 1/2 tb Minced fresh coriander; 1 ts Grated peeled fresh

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INGREDIENTS

1/2 ts Freshly grated orange zest
1 tb Vegetable oil
Two; (1-inch thick) loin
1 c Chicken broth
1 1/2 tb Unsalted butter
1/2 ts Ground cumin
1/2 ts Ground coriander
1/2 c Finely chopped shallot
1 1/2 ts All-purpose flour
1/2 c Thinly sliced dried apricots
; pork chops
1/3 c Dry white wine
1 1/2 tb Minced fresh coriander
1 ts Grated peeled fresh

Servings

INSTRUCTIONS

In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking, in it brown the pork chops, patted dry and seasoned with salt and pepper, and transfer them to a plate. Add 1 tablespoon of the butter to the skillet and in it cook the shallot, the cumin, the ground coriander, the zest, and the gingerroot over moderately low heat, stirring, until the shallot is softened. Add the wine, the broth, and the apricots, bring the liquid to a simmer, and in it braise the pork chops, covered, over moderately low heat for 20 minutes, or until they are tender. Transfer the chops to a serving plate with a slotted spatula and keep them warm. In a small bowl stir together well the remaining 1/2 tablespoon butter, softened, and the flour until the mixture is well combined, add the beurre manie to the braising liquid, and bring the sauce to a boil, stirring. Simmer the sauce for 1 to 2 minutes, or until it is thickened, stir in the fresh coriander and salt and pepper to taste, and pour the sauce over the pork chops. Serves 2. Gourmet February 1990

NOTES

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Braised Pork Chops with Apricots

1/2 ts Freshly grated orange zest
1 tb Vegetable oil
 Two; (1-inch thick) loin
1 c Chicken broth
1 1/2 tb Unsalted butter
1/2 ts Ground cumin
1/2 ts Ground coriander
1/2 c Finely chopped shallot
1 1/2 ts All-purpose flour
1/2 c Thinly sliced dried apricots
 ; pork chops
1/3 c Dry white wine
1 1/2 tb Minced fresh coriander
1 ts Grated peeled fresh

In a heavy skillet heat the oil over moderately high heat until it is  hot but not smoking, in it brown the pork chops, patted dry and  seasoned with salt and pepper, and transfer them to a plate. Add 1  tablespoon of the butter to the skillet and in it cook the shallot,  the cumin, the ground coriander, the zest, and the gingerroot over  moderately low heat, stirring, until the shallot is softened. Add the  wine, the broth, and the apricots, bring the liquid to a simmer, and  in it braise the pork chops, covered, over moderately low heat for 20  minutes, or until they are tender. Transfer the chops to a serving  plate with a slotted spatula and keep them warm. In a small bowl stir  together well the remaining 1/2 tablespoon butter, softened, and the  flour until the mixture is well combined, add the beurre manie to the  braising liquid, and bring the sauce to a boil, stirring. Simmer the  sauce for 1 to 2 minutes, or until it is thickened, stir in the fresh  coriander and salt and pepper to taste, and pour the sauce over the  pork chops.    Serves 2.    Gourmet February 1990

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Nutrition

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Serving Size: 1 Serving (470g)
Recipe Makes: 1 servings

Calories: 1104
Calories from Fat: 1025 (93%)

Amt Per Serving		% DV

	Total Fat 113.9g	152 %
	Saturated Fat 66.4g	332 %
	Monounsaturated Fat 33g
	Polyunsanturated Fat 6.6g
Cholesterol 274.8mg		85 %
Sodium 1006.5mg		35 %
Potassium 433.5mg		11 %
Total Carbohydrate 18.7g		5 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 18g
Protein 5.2g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1104

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