Braised Pork Chops With Apricots

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats		February 19, Gourmet/bon	1	Servings

INGREDIENTS

1	T	Vegetable oil
		Two, 1-inch thick loin
		pork chops
1 1/2	T	Unsalted butter
1/2	c	Finely chopped shallot
1/2	t	Ground cumin
1/2	t	Ground coriander
1/2	t	Freshly grated orange zest
1	t	Grated peeled fresh
		gingerroot
1/3	c	Dry white wine
1	c	Chicken broth
1/2	c	Thinly sliced dried apricots
1 1/2	t	All-purpose flour
1 1/2	T	Minced fresh coriander

INSTRUCTIONS

In a heavy skillet heat the oil over moderately high heat until it is
hot but not smoking, in it brown the pork chops, patted dry and
seasoned with salt and pepper, and transfer them to a plate. Add 1
tablespoon of the butter to the skillet and in it cook the shallot,
the cumin, the ground coriander, the zest, and the gingerroot over
moderately low heat, stirring, until the shallot is softened. Add the
wine, the broth, and the apricots, bring the liquid to a simmer, and
in it braise the pork chops, covered, over moderately low heat for 20
minutes, or until they are tender. Transfer the chops to a serving
plate with a slotted spatula and keep them warm. In a small bowl stir
together well the remaining 1/2 tablespoon butter, softened, and the
flour until the mixture is well combined, add the beurre manie to the
braising liquid, and bring the sauce to a boil, stirring. Simmer the
sauce for 1 to 2 minutes, or until it is thickened, stir in the fresh
coriander and salt and pepper to taste, and pour the sauce over the
pork chops.  Serves 2.  Gourmet February 1990  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1112 Calories From Fat: 422 Total Fat: 47.6g Cholesterol: 291.3mg Sodium: 944.1mg Potassium: 2869.3mg Carbohydrates: 65.8g Fiber: 11.2g Sugar: 42.6g Protein: 94.3g