Pork Chops with Mustard, Thyme and Apricot
April 27, 2012 § 7 Comments
Living in Vermont is a food lover’s dream.
We have easy access to grass fed meats, artisanal cheese and organic fruits and vegetables.
Most restaurants feature locally grown products and love to support the people who make that possible, the farmers.
Farmer’s markets and food co-ops are in almost every town, and most folks have their own gardens or belong to CSA’s. CSA being community supported agriculture for those who aren’t familiar with the term. People can buy a “share”, usually prepaid, of that farm’s products. Seasonal vegetables, fruit, meat, eggs, homemade breads, honey, flowers and herbs are picked up weekly at their local farm. It’s a great way to eat healthy and support the small farmer.
In the next town we have a small farm that sells their own pastured pork.
Bacon, roasts, sausage and tenderloins are available and the first time I tasted it, I couldn’t stop talking about it! I went back and bought up a small freezer’s worth, no kidding!
Here’s my recipe, quick and easy of course, for pork chops with a mustard, thyme and apricot sauce, so good!
3 to 4 boneless pork chops
olive oil or duck fat (something to add to freezer list) Duck fat is better for high heat
flour for dusting chops
2 TBL butter
1 shallot, minced
1/4 cup white wine
1/2 cup chicken broth
1/2 tsp Dijon mustard
1 tsp dried thyme or more
2 TBL arrowroot
2 TBL apricot preserves (no sugar preferably)
salt and pepper
What you do:
Heat about 1 TBL olive oil or duck fat in large skillet until very hot and almost smoking. Season your chops with salt and pepper. Dust with flour, and sprinkle with a generous dose of thyme. Add them to the pan and cook about 2 minutes on a side, depending on the thickness. Chops thicker than 1/2 in can take an extra minute. Turn once, cook another minute and remove to a platter. Keep warm while you make the sauce.
Clean out your pan, heat on low, add butter and when melted add minced shallot and saute a few minutes ’til soft. Turn heat up to medium, add white wine and bring to boil. Reduce this a bit, add the stock, bring to boil again. Simmer a few minutes.
Dissolve 2 TBL arrowroot in 4 TBL water in separate bowl. Add this to your simmering sauce. It should thicken up at which point you stir in the mustard and apricot preserves. Turn off heat, add your chops and whatever juices have oozed out of the them.
And that’s it. I like to make a quick applesauce with this, simply peel a few apples, cut into chunks and simmer with a few TBL’s water until soft. Mash with wooden spoon.
Delicious, especially if you can find pastured pork!