Chef Michael Neil,
A vibrant apricot topping dresses up this Manitoba staple, bringing a candied nuance to the meat. Chef Michael recommends using local pork that is still on the bone and has a small a cap of fat.
4 10 oz Manitoba pork loin chops
3/4 cup chopped apricots
1 Tbsp minced garlic
1 1/2 Tbsp balsamic vinegar
1 Tbsp olive oil
3/4 cup apple cider vinegar
4 Tbsp honey
2 Tbsp brown sugar
1 Tbsp lime juice
2 cups chopped apples
2 cups chopped apricots
1 Tbsp minced fresh ginger
1/2 jalapeño pepper, minced
1 Tbsp mustard seeds
- In a pot on medium-high heat, mix all ingredients and cook until apples are tender and liquid reduces by half.
- Cool and store in covered container in refrigerator.
- Preheat oven to 350°F.
- In a small bowl, whisk together apricot glaze ingredients.
- In a skillet, brown chops on both sides. Season with salt and pepper and brush one side with apricot glaze.
- Place on a baking sheet or shallow baking dish and bake for 20 mins.
- Remove from oven and turn pork over. Glaze second side and return to oven for 10 mins.
- Remove from oven and rest covered lightly with tin foil for 10 mins.
Yield 4 servings
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