Chef Ragan will be one of the celebrity chefs at the Sisterhood Showcase June 1 – 2 at the Memphis Cook Convention Center.
www.sisterhoodshowcase.com
www.theragancompany.com
Apricot Pork Chops
4- 10 ounce center-cut, bone-in pork chops
2 tablespoons vegetable oil
½ cup beef stock
½ cup strained apricot jam
2 tablespoons Dijon mustard
½ teaspoon red pepper flakes
Salt and pepper
Procedure
Preheat oven to 350°F. Spray a baking dish with cooking spray. Season pork chops with salt and pepper. Warm oil in a large skillet over medium-high heat until hot. Add chops and cook until browned, about 3 minutes per side. Transfer chops to baking dish adding beef stock and cook through in oven, 7 to 10 minutes.
Pour off fat from skillet leaving the scrapings and add beef stock. Bring to a boil over high heat, stirring with a wooden spoon to pick up any browned bits on bottom of skillet. Boil rapidly reducing the stock down to half, 3 to 5 minutes. Add apricot jam and bring mixture back to a boil.
Cook sauce, stirring, until thick and syrupy, about 2 minutes. Stir in mustard and red pepper flakes. Reduce heat on stove top to medium and return pork chops to skillet along with any accumulated juices in baking dish. Turn pork chops several times in sauce to coat. Spoon remaining sauce over chops and serve hot.
