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Spice Coated Pork Chops With Apricots Recipe
|Pork chops||4 (1 Inch Thick)|
|Ground cumin seeds||1 Teaspoon|
|Ground coriander||1 Teaspoon|
|Ground ginger||1 Teaspoon|
|Olive oil||1 Tablespoon|
|Shallots||2 Large, minced|
|Loosely packed slivered dried apricots||3⁄4 Cup (12 tbs)|
|Dry white wine||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 1564 Calories from Fat 525
% Daily Value*
Total Fat 59 g90.1%
Saturated Fat 15.8 g79.1%
Trans Fat 0.4 g
Cholesterol 312.7 mg
Sodium 291 mg12.1%
Total Carbohydrates 133 g44.5%
Dietary Fiber 15.9 g63.4%
Sugars 98.1 g
Protein 102 g204.8%
Vitamin A 142.3% Vitamin C 12%
Calcium 28.7% Iron 63.8%
*Based on a 2000 Calorie diet
Mix the spices and coat the chops with the mixture, pressing it into the meat.
Heat the oil in a 12-inch skillet (cast iron is the best for this dish) and fry the chops slowly so that they are cooked through by the time they're brown on both sides, 5 to 7 minutes per side.
The only test for doneness is to cut a chop, which then becomes the cook's portion.
During the last 3 minutes, add the shallots to the pan.
Meanwhile, combine the apricots and wine in a small saucepan, and simmer the mixture for 5 minutes.
Turn off the heat and let the apricots stand while finishing the chops.
Remove the chops from the pan and keep them warm.
If there is any excess fat, pour it off, but keep the shallots.
Deglaze the hot pan by pouring in the apricot-wine mixture.
After it boils for 1 minute, remove the sauce from the heat.
Combine with any meat juices exuded from the chops while they were kept warm.
Divide the apricot sauce among the chops before serving.