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Grilled Apricot-and-Sage-Glazed Pork Chops



 Stonewall Kitchen, LLC

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if God had not made them pleasurable as well as a necessity.”

~ Voltaire

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Grilled Apricot-and-Sage-Glazed Pork Chops
1996 Food and Wine:
An Entire Year's Recipes from
America's Favorite Food Magazine

Food & Wine Books, Editor in Chief: Judith Hill,
1996, American Express Publishing Corp.

Rare and Out of Print Books

Wine Recommendation: An uncomplicated Beaujolais, such as the
1995 Georges Duboeuf Régnié, or a California equivalent, such as the
1995 Beringer Gamay Beaujolais, is fruity enough to match the sweet
glaze here.

4 servings

2 tablespoons plus 1 teaspoon extra-virgin olive oil
1 medium shallot, finely chopped
8 fresh apricots, pitted and thinly sliced, or 16 dried
California apricots, coarsely chopped
2 tablespoons light brown sugar
2 tablespoons soy sauce
1 tablespoon minced fresh sage
1/2 cup dry white wine
Four 8-ounce pork loin chops, about 1 inch thick
2 pounds small red potatoes, halved
1 large head of garlic, cloves separated and peeled
2 teaspoons minced fresh rosemary
Salt and freshly ground pepper

1. Heat the 1 teaspoon oil in a nonreactive saucepan. Add the shallot and
cook over moderately high heat, stirring, until golden, about 3 minutes.
Add the apricots, brown sugar, soy sauce, sage, wine and 1/2 cup of
water and bring to a boil. Reduce the heat to moderately low and sim-
mer, stirring, until the glaze is thick and glossy, about 25 minutes. Let
cool. Rub half of the apricot glaze all over the pork and let marinate in
the refrigerator for 4 hours.
2. Preheat the oven to 400 degrees [F]. In a roasting pan, combine the potatoes, garlic, rosemary, and the remaining 2 tablespoons oil. Season
with salt and pepper and roast for about 1 hour, or until brown and tender.
3. Light a grill or preheat the broiler. Season the pork chops with salt and pepper and grill or broil them about 6 inches from the heat, turning once,
for 7 to 8 minutes per side, or until just cooked through.
4. Reheat the remaining apricot glaze. Divide the roasted potatoes and
garlic among four large plates. Set a pork chop on each plate and serve
with the remaining apricot glaze.

- Maria Helm

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