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Pork Chops With Marsala Apricot Sauce and Mashed French Potatoes
Pork Chops With Marsala Apricot Sauce and Mashed French Potatoes
Prep Time
20 Mins
Cook Time
15 Mins
Servings
2
2659
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About Recipe
We love bone-in pork chops! Not only is it fun to gnaw on the bone but they are very flavorful. We adapted the apricot sauce from a recipe we found in Williams-Sonoma; Steak & Chop Cookbook - Simon and Schuster, 2004. We chose mashed French potatoes for a side dish. These potatoes have red skin, are similar to Yukon Gold in their delicate taste, and the flesh has an interesting yellow color.
Ingredients
Dry Rub: 1 T paprika 1 T onion powder ½ t garlic powder 1 T Chinese Five Spice Herb powder 1 t ground star anise ½ t ground bay leaves ¼ t cayenne pepper Sauce: ¾ Cup dry Marsala 1 cup chicken stock 1 cup chopped dry apricots 1 ½ T apricot jam 1/2 t lemon juice 1 T corn starch Meat: 4 bone-in thick-cut pork chops (about 1” thick)
See Recipe Procedure
