Pork chops with apricot wine sauce are worth trying if you’re a seasoned home cook or just starting out. It’s a wonderful combination of flavors that will leave everyone at the table asking for seconds.
If you’re looking to elevate your dinner table with an elegant and easy dish, pork chops with apricot wine sauce are a perfect choice. This recipe marries the savory richness of pork chops with the sweet and tangy notes of apricots, all enhanced by the depth of a good wine sauce.
Pork chops are a versatile protein that can be paired with a variety of flavors. The combination of apricots and wine creates a truly unique and mouthwatering experience. The apricots bring a natural sweetness that complements the savory pork. The wine adds a layer of sophistication and depth to the sauce.
Cooking pork chops to perfection can sometimes be a challenge, but this recipe ensures juicy and tender results every time. The key is to sear the chops to lock in their natural juices and then let them simmer gently in the apricot wine sauce, allowing the flavors to meld beautifully. The result is a succulent and flavorful pork chop that pairs wonderfully with a variety of side dishes, from roasted vegetables to creamy mashed potatoes.
This dish is perfect for a special occasion or a cozy dinner at home. It’s easy enough for a weeknight meal but impressive enough to serve to guests. The apricot wine sauce can be prepared in advance, making the final cooking process quick and hassle-free.
What to Serve with the Pork Chops
Our picture is of pork chops, Italian green beans, and couscous. It would also be great with Risotto, mashed potatoes, or pasta with butter.
It will help you have an *immersion blender when you make this, so 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.
Pork Chops with Apricot Wine Sauce Recipe
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Pork Chops with Apricot Wine Sauce
Equipment
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Ingredients
- 4 Loin pork chops
- 1 tablespoon unsalted butter
- 8 oz apricots, small can, drained
- ½ teaspoon sage
- ¼ cup white wine
- 1 tablespoon flour
- 1 cup water
- 1 teaspoon *chicken base
Instructions
- 4 Loin pork chops, 1 tablespoon unsalted butterIn a large skillet, melt the butter, and brown the chops on each side.
- 1 teaspoon chicken base, 1 cup waterCombine the water and chicken base and set aside.
- 8 oz apricots, 1/2 teaspoon sagePut the apricots and sage on top of the chops, then cover and cook about 5 minutes on low heat.
- 1/4 cup white wineDeglaze 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.
- 1 tablespoon flourAdd 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 ensure both sides have sauce. Plate and serve sauce over the chops.
Nutrition
