Pork Chops in Rosemary Apricot Sauce - Northern Michigan's News Leader

Pork Chops in Rosemary Apricot Sauce

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1/3 cup Dried Turkish apricots (chopped)
1/3 cup Apple Cider
15 oz Can of apricots
1 tbs Canola oil
4 6oz Boneless pork loin chops
1/4 cup Shallots (chopped)
1 cup Chicken broth
2 tbs Orange juice
1 tbs Rosemary (finely chopped)
1 tbs Chili powder
2 packets Stevia extract in the raw
  Salt and freshly ground pepper
Soak dried apricot in apple cider to plump. Transfer apricots and cider to blender. Add canned apricots with their liquid and whirl to puree with some chunks. Set aside.

Heat oil in medium skillet over medium-high heat. Brown chops on both sides, 8 minutes, turning over after 4 minutes. Transfer chops to plate. Add shallots to pan and cook until lightly browned, 2 minutes. Add broth and juice and scrape up browned bits in pan. Add rosemary, chili powder and stevia in the raw. Return chops to pan and simmer until white in center, 6-8 minutes. Serve chops with generous amount of sauce.