 | | Directions | TOPPING:
- Place pot over medium high heat.
- Add oil and onions.
- Stir to combine and cook for approximately 5 minutes.
- Add the rest of the ingredients.
- Reduce heat to low.
- Cover and cook on low for 2 hours, stirring occassionally and scraping up the brown bits.
- The onions should become soft and carmelized with a mahogany color.
PORK CHOPS:
- Combine rosemary, herb de provence, garlic, salt and pepper in a small bowl.
- Using fingers or a fork, work all of the ingredients together until well combined.
- Rub the mixture over the pork chops.
- Cover with plastic wrap and keep in the refrigerator until ready to grill.
- Place a grill pan over medium high heat or preheat a grill.
- Grill the chops to medium, approximately 7 minutes per side depending on the thickness.
- Place pork chops on a serving platter, spoon apricot onion topping over the top, sprinkle with chopped parsley.
|
|
|
Prep Time: 15 minutes
Cook Time: 2 hours
Container: heavy skillet, grill pan or grill, small bowl, platter
Servings: 4
|  | | Ingredients | | - | | APRICOT ONION TOPPING: |
| - | | 1/4 cup olive oil |
| - | | 3 pounds onion thinly sliced |
| - | | 1/4 cup apricot jelly |
| - | | 1 tablespoon fresh rosemary - chopped |
| - | | 1 teaspoon Herbs de Provence |
| - | | 1 teaspoon kosher salt |
| - | | 1 teaspoon pepper |
| - | | 2 tablespoons balsamic vinegar |
| - | | 1 teaspoon sugar or to taste |
| - | | PORK CHOPS: |
| - | | 4 pork chops at least 1/2 inch thick |
| - | | 1 tablespoon fresh rosemary - chopped |
| - | | 1 teaspoon Herbs de Provence |
| - | | 2 cloves garlic minced |
| - | | salt and pepper to taste |
| - | | fresh parsley - chopped for garnish |
|
| |
