Pan-Seared Pork Chops with Amaretto Apricot Sauce
Pork is one of those meats enhanced when accompanied with fruit. The sweet, nutty flavor of Amaretto liqueur is derived from apricot pits and apricot bits. So, it stands to reason that it is the perfect accompaniment to an apricot sauce. Choose ripe yet firm fresh apricots. Lemon verbena leaves are optional. This straightforward entrée is a lovely summertime treat.
4 servings
INGREDIENTS:
4 boneless pork chops
4 tablespoons room temperature butter, divided
2 tablespoons shallots, minced
2 tablespoons Amaretto liqueur
1 tablespoon white balsamic vinegar
1 tablespoon fresh lemon verbena leaves, packed (optional)
1 cup chicken broth
6 large apricots, halved pitted, small diced, divided
1 tablespoon local honey
Salt and pepper to taste
DIRECTIONS:
Preheat oven to 375°F. Season the pork chops with salt and pepper. Heat a non-reactive sauté pan over medium-high heat. Melt two tablespoons of butter in the pan. Brown the chops on both sides, about four minutes on each side. Place on a baking dish in the oven.
Meantime pour off all but two tablespoons of fat from the pan. Add the shallots, cooking for about a minute. Deglaze the pan with the Amaretto. Add the balsamic vinegar, verbena leaves (if using), chicken broth, three diced apricots, and honey. Simmer until sauce is reduced to an amber-brown glaze, about six to twelve minutes depending on the size of pan used. (It should be thick enough; when scraping a spoon through the middle, it leaves a clean wake). Remove the lemon verbena leaves if using. Add the remaining apricots, remove the pan from the heat, and swirl the remaining small butter pieces one at a time into the sauce. Taste, Think, Transform with salt and black pepper.
Remove the pork chops from the oven when 145°F measured at the thickest part, about six to eight minutes. Let sit covered for five minutes to redistribute the juices. Top the chops with the sauce and serve hot.
Pan-Seared Pork Chops with Amaretto Apricot Sauce
Ingredients
- 4 boneless pork chops
- 4 tablespoons room temperature butter, divided
- 2 tablespoons shallots, minced
- 2 tablespoons Amaretto liqueur
- 1 tablespoon white balsamic vinegar
- 1 tablespoon fresh lemon verbena leaves, packed (optional)
- 1 cup chicken broth
- 6 large apricots, halved pitted, small diced, divided
- 1 tablespoon local honey
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F. Season the pork chops with salt and pepper. Heat a non-reactive sauté pan over medium-high heat. Melt two tablespoons of butter in the pan. Brown the chops on both sides, about four minutes on each side. Place on a baking dish in the oven.
- Meantime pour off all but two tablespoons of fat from the pan. Add the shallots, cooking for about a minute. Deglaze the pan with the Amaretto. Add the balsamic vinegar, verbena leaves (if using), chicken broth, three diced apricots, and honey. Simmer until sauce is reduced to an amber-brown glaze, about six to twelve minutes depending on the size of pan used. (It should be thick enough; when scraping a spoon through the middle, it leaves a clean wake). Remove the lemon verbena leaves if using. Add the remaining apricots, remove the pan from the heat, and swirl the remaining small butter pieces one at a time into the sauce. Taste, Think, Transform with salt and black pepper.
- Remove the pork chops from the oven when 145°F measured at the thickest part, about six to eight minutes. Let sit covered for five minutes to redistribute the juices. Top the chops with the sauce and serve hot.
Nutrition Facts
Calories
494.55Fat (grams)
30.51Sat. Fat (grams)
14.02Carbs (grams)
14.83Fiber (grams)
1.24Net carbs
13.59Sugar (grams)
13.24Protein (grams)
37.98Sodium (milligrams)
516.85Cholesterol (grams)
134.51The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.