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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. Apricot Glaze 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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |