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Author Notes: We love bone-in pork chops! Not only is it fun to gnaw on the bone but they are very flavorful. We adapted the apricot sauce from a recipe we found in Williams-Sonoma; Steak & Chop Cookbook - Simon and Schuster, 2004. We chose mashed French potatoes for a side dish. These potatoes have red skin, are similar to Yukon Gold in their delicate taste, and the flesh has an interesting yellow color. —Tom and Anita Morgan
For the pork chops
- 1 tablespoon paprika
- 1 tablespoon onion powder
- 1/2 teaspoon garlic powder
- 1 tablespoon Chinese Five Spice Herb powder
- 1 teaspoon Chinese Five Spice Herb powder
- 1/2 teaspoon ground bay leaves
- 1/4 teaspoon cayenne pepper
- 4 bone-in thick-cut pork chops (about 1” thick)
For the Sauce:
- 3/4 cup dry Marsala
- 1 cup chicken stock
- 1 cup chopped dry apricots
- 1 1/2 tablespoons apricot jam
- 1 tablespoon corn starch
- 1/2 teaspoon lemon juice
- Make several cuts through the fat on the side of the chops to the meat. This will prevent curling when cooking. Mix the Dry Rub ingredients and rub on both sides of the cold chops. Let them stand at room temperature for 30 to 60 minutes while warming and absorbing the flavors.
- While chops are warming, chop the ¾ cup of apricots. Select ¼ cup of the smaller, nicer ones and leave un-chopped or cut them in half.
- To a small, add ½ the Marsala, the chicken stock and the chopped apricots. Cook at a low boil until reduced by half.
- Stir in the apricot jam and lemon juice and cook at a low boil for another few minutes. Allow to cool slightly, pour into a blender and blend until smooth.
- Pour this mixture back into the sauce pan, add the cornstarch, the remaining Marsala and the whole or halved apricots, whisk thoroughly and cook on low heat, stirring occasionally while the chops cook.
- Add a little cooking oil to a skillet and saute the chops over low heat for about 4 or 5 minutes or until nicely browned on one side. Flip chops over and continue cooking until interior temperature reaches 140-145*F.