Apricot Pecan Pork ChopsPrint Print Without Images
This recipe is over-the-top delicious and your family members will be asking for seconds!
4 cups cold water
¼ cup salt
¼ cup brown sugar (not golden sugar)
4 – one inch thick bone-in Lepp pork chops
100g pecan halves, approximately ¾ cup
1 tbsp grape seed oil or canola oil
½ cup white wine
6 garlic cloves, minced
250g dried apricots (approximately 1.75 cups), cut into quarters
1 ½ cups chicken broth
1 tbsp brown sugar (not golden sugar)
1 to 2 tsp sambal oelek
1 tbsp apple cider vinegar
¼ cup whipping cream
- Add the water, salt and the quarter cup brown sugar to a large bowl and whisk vigorously until the salt and sugar have dissolved. Place the pork chops in a large freezer bag and pour this brine over them. Squeeze out as much air as possible when closing the bag and then place the bag of brine/chops back into the bowl and refrigerate for 1 to 2 hours.
- While the chops are brining, toast the pecans and set aside. The pecans can be easily toasted in a small dry pan over medium heat, while tossing occasionally, for approximately 5 to 10 minutes. Watch them carefully as they can burn easily due to their high fat content.
- Preheat the oven to 425 degrees Fahrenheit. Remove the chops from the brine and pat them dry to remove any excess moisture. Preheat a large heavy bottomed pan over medium-high heat. Coat the chops with the oil and season them with pepper.
- Once the pan is hot, sear the chops on both sides for approximately 3 to 4 minutes per side. Then transfer the chops to a broiler pan and bake in the oven for approximately 8 to 10 minutes. Remove and let them rest for at least 5 minutes.
- When the chops are put into the oven, drain any excess fat off the pan. Turn down the stove to medium heat and place the pan back on the heat – immediately add the white wine carefully to the pan to deglaze (scrape the browned bits off the bottom with a wooden spoon). Add the garlic, apricots, chicken broth, 1 tbsp brown sugar, and sambal oelek. Stir to combine and cook for approximately 8 to 10 minutes, stirring occasionally, until it has become syrupy.
- Stir in the vinegar and whipping cream, and reduce again until syrupy, approximately 2 to 3 minutes more. Spoon over the resting chops and garnish with the reserved toasted pecans. Serve immediately and enjoy.
Recipe Created by Chef Dez