This dish is packed with so much flavor, you’ll be amazed that it uses so few ingredients—and just a single fry pan, which makes it a winner for One Pot Wednesdays. You can substitute other stone fruits, such as peaches and plums, for the apricots, and you can also use bone-in pork chops (although they will take a bit longer to cook). Serve with leftover couscous or quinoa, or with your favorite loaf of crusty bread.
Pork Chops with Caramelized Apricots and Sage
4 boneless pork chops, each 1/2 inch (12 mm) thick, about 1 1/4 lbs. (625 g) total weight
Kosher salt and freshly ground pepper
3 Tbs. olive oil
2 small red onions, halved and sliced
12 small apricots, halved and pitted, or 18 dried apricot pieces
1/2 cup (1/2 oz./15 g) fresh sage leaves
3 Tbs. balsamic vinegar
Season the pork chops with salt and pepper. In a fry pan over medium-high heat, warm 1/2 Tbs. of the olive oil. Add the pork and cook until opaque throughout and an instant-read thermometer inserted into the center of a pork chop registers 145°F (63°C), 4 to 6 minutes per side. Transfer the pork chops to a plate and cover loosely with aluminum foil.
Return the pan to medium-high heat; do not wipe the pan clean. Warm the remaining 2 1/2 Tbs. olive oil in the pan. Add the onions and sauté until soft, about 4 minutes. Reduce the heat to medium-low and season with salt and pepper. Cook slowly, stirring occasionally, until the onions turn deep brown, about 10 minutes.
Raise the heat to medium and add the apricots and sage. Cook, stirring occasionally, until the apricots are soft and caramelized, about 4 minutes. Add the balsamic vinegar and cook until the liquid is absorbed, about 1 minute.
Return the pork and its juices to the pan and turn to coat each piece with the sauce. Cook just until the pork is warmed through, about 2 minutes.
Transfer the pork chops to plates and pile the onion-apricot mixture on top. Serve immediately. Serves 4.
Find ways to make hectic suppers into fun, relaxed gatherings that the
whole family in our cookbook School Night, by Kate McMillan.