- Serves: 2
- Cook Time: 40 minutes
- Prep Time: 20 minutes
- Effort: medium
- 1 double loin pork chop
- 6 apricots
- 1 tsp unsalted butter
- vegetable oil, for frying
- flakes sea salt
- 3-4 sage leaves
- 1 tbsp apricot jam
- 125 ml white wine
- 150 ml double cream
- basmati rice
- shredded iceberg lettuce
- lemon wedges
Tips and Suggestions
A double pork chop has two bones and is rather like a small joint that you can easily carve into two chops. Simply ask your butcher for it.
1. Preheat the oven to 190C/gas 5. Remove the skin from the chop. Score the fat with a small sharp knife.
2. Cut the apricots in half and remove and set aside the stones. Roughly chop the fruit and place in a small saucepan with the butter. Put on a low heat and cook until the apricots are thick and pulpy, stirring occasionally so that they do not burn. Set aside and keep warm.
3. Meanwhile, bash the apricot stones to crack them.
4. Heat a little oil in a non-stick frying pan. Season the chop with salt and pepper and sear for 2-3 minutes on each side until golden.
5. Place the apricot stones and 2-3 sage leaves in a small roasting dish. Lay the seared chop on top and place in the oven for 8-10 minutes.
6. Brush the chop with the apricot jam and return to the oven to glaze for another 2 minutes. Remove from the oven, sprinkle with sea salt flakes and set aside to rest.
7. Pour off any excess fat from the chop's frying pan and place over a medium-high heat. Add the wine and the remaining sage leaf, bring to the boil and cook for 2 minutes. Pour in the cream and continue simmering until the sauce has reduced and thickened. Season to taste. Discard the leaf and any lumps, or strain the sauce.
8. Lift the rested chop from the roasting tin. Pour any cooking juices into the cream sauce, stir and adjust the seasoning as necessary.
9. Carve the pork and lay it on serving plates. Spoon over the cream sauce and dollop the apricot sauce on the side. Serve with basmati rice, shredded crisp iceberg lettuce and lemon wedges.
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