I get tired of the same old thing for dinner all the time, especially with my favorite meat, pork. Whilst perusing some recipe websites, I came across a recipe for pork chops with peaches, and that set me to thinking about what I had in my pantry. I had a can of apricots that I was going to have with yogurt for breakfast, but this seemed like a better idea. We had these chops with couscous, and Italian cut green beans. It was delicious, simple to prepare, and impressive enough to serve for company.
It will help you to have an immersion blender when you make this, so that the sauce is nice and silky smooth. If you don’t have one, then crush the apricots with a fork before putting them in the sauce. Either way, you will have an excellent dish.
- 4 Loin pork chops
- 1 tablespoon butter
- 1 small can apricots, drained
- ½ teaspoon sage
- ¼ cup white wine
- 1 tablespoon flour
- 1 cup water
- 1 teaspoon chicken base
- In a large skillet, melt the butter, and brown the chops on each side. Combine the water and chicken base and set aside. Put the apricots and sage on top of the chops, then cover and cook about 5 minutes on low heat. Deglaze the pan with the wine, making sure to get all the good bits. Cover and cook for about 10 minutes on low heat. The chops should be done by this time. Remove the chops from the pan, but keep them warm. Add the flour. Make sure to cook the flour and when it has started to tan, add the chicken stock. Use an immersion blender to break up the apricots. Whisk until the liquid has thickened. Put the chops back into the sauce, turning them to make sure both sides have sauce. Plate and serve sauce over the chops.