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Instructions |
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Pat pork chops dry. Sprinkle both sides with salt and pepper. In a
shallow plate, mix together flour and seasoning blend. Dredge pork
chops in flour coating both sides.
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In a large skillet heat the oil and butter together on medium-high heat.
Add the pork chops and cook until nicely browned, about 4-5
minutes on each side. (At this point I like to cut into one and check
for doneness.) Remove to a plate, cover and keep warm.
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In the same skillet add the wine. Bring to a boil while stirring and
scraping up browned bits on the bottom. Reduce to medium, then
add apricots and broth. When sauce is slightly thickened, add the
chops to the sauce for just a couple minutes to warm.
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NOTE- I used orange marmalade and it was great. Any sweet
preserves on hand would probably work.
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Originally Submitted
1/30/2018
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