Pork Chops with Cherry-Apricot Chipotle Sauce
Ingredients
A note about gluten: When gluten-free chicken stock and gluten-free mustard are used, this recipe is gluten free.
½ cup
chicken stock
½ cup
canned pitted sour cherries with ½ cup syrup from the can
¼ cup
chopped dried apricots
1 ½ tsp.
chopped canned chipotle chiles in adobo sauce
2 tbsp.
Dijon mustard
3 tbsp.
Kowalski's Pure Honey
4
(1" thick) pork chops (about 2 lbs. total)
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
Directions
- In a medium saucepan, combine first 3 ingredients (through apricots).
- Whisk in peppers, mustard and honey; bring to a boil over medium-high heat.
- Reduce heat to low; cook until reduced to about 1 cup (about 30 min.).
- While sauce cooks, preheat a clean grill or grill pan to high. Season chops with salt and pepper.
- Arrange chops on preheated grill or grill pan; cook, turning once when dark grill marks form and meat releases easily from grill grates, until slightly pink in center and meat reaches an internal temperature of 140° (10-14 min. total).
- Remove chops from heat; tent with foil and let rest for 10 min.
- Season warm sauce to taste with salt and pepper; serve over pork chops.
Tasty Tip:
- If you are sensitive to spicy foods, start with half as much chipotle peppers added at the end of cooking and add more to taste.
Find It!
- Find chipotle chiles in adobo sauce in the Global Food Aisle.
