2 tsp. fresh rosemary, finely chopped
2 tsp. kosher salt
1 tsp. freshly ground black pepper
1/4 tsp. smoked paprika
2 10-oz. bone-in rib pork chops, 1" thick
2 Tbsp. olive oil
Preheat oven to 350. Whisk rosemary, salt, pepper, and paprika in a
small bowl. Sprinkle evenly over chops and let set at room
temperature for 10 minutes. Heat oil in a 12" skillet over medium
high heat. Once the oil is hot, add chops and sear on both sides,
about 8 minutes total. Brush with apricot glaze and pop into the
oven to finish cooking, another 7 minutes or until a thermometer
inserted into the thickest part of the meat reaches 145 degrees.
Remove from oven and brush with glaze once more.
1/2 c. apricot nectar
juice of 1 lemon
2 Tbsp. honey
2 Tbsp. Dijon mustard
kosher salt and freshly ground black pepper to taste
Whisk nectar, lemon juice, honey, mustard, salt, and pepper in a
small saucepan. Reduce over medium heat and cook, stirring
frequently, until thick like maple syrup, about 12 minutes.
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