Grilled Apricot-and-Sage-Glazed Pork Chops
By Amy Maltzan, adapted from Food and Wine
Serves 4
1 teaspoon extra-virgin olive oil
1 medium shallot, finely chopped
8 fresh apricots, pitted and thinly sliced
2 tablespoons light brown sugar
2 tablespoons soy sauce
1 tablespoon minced fresh sage
½ cup dry white wine
Four 8-ounce pork chops, about 1″ thick
Heat oil in a large, heavy saucepan; add shallot and sauté over medium heat, stirring, until golden, about 3 minutes.
Add the apricots, brown sugar, soy sauce, sage, wine, and ½ cup of water to pan. Bring to a boil, then reduce heat and simmer, stirring occasionally, until the mixture reduces to a thick, glossy glaze (about 25 minutes). Let cool.
Rub half the apricot glaze all over the pork chops (reserve the rest for serving). Marinate chops in the refrigerator for at least 4 hours.
Light a grill or preheat the broiler; season pork chops with salt and pepper. Grill or broil (6 inches from the heat) for 7-8 minutes per side, until cooked through.
Serve chops with additional glaze spooned over them.
Amy Maltzan is an avid home cook, gardener and occasional blogger. More of her seasonally focused recipes are available at eggsonsunday.wordpress.com.
This recipe originally appeared in our Summer 2011 issue, which is available to subscribers via our online archive.
Photo by Christopher Aloi
