Whisk in the apricot jam and cook

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Six ingredients and you’ve got this recipe covered. Even better: The apricot pan sauce—simply dry white wine, apricot jam and pork juices—pairs fabulously with just about any protein hong kong hotel reservation.
Total Time: 0:25
Prep: 0:15
Level: Easy
Serves: 4

1 c. long-grain white rice
¼ c. dried apricots (about 8)
2 scallions
1 tbsp. olive oil
4 bone-in pork chops (about 1 in. thick)
Kosher salt and pepper
½ c. dry white wine
¼ c. apricot jam


Cook the rice according to package directions, adding the apricots to the saucepan along with the rice. Fluff with a fork and fold in the scallions digital marketing.
Meanwhile, heat the oil in a large skillet over medium heat. Season the pork with 1/2 tsp each salt and pepper and cook until golden brown and cooked through, 6 to 8 minutes per side. Transfer to plates.
Add the wine to the skillet and cook, scraping up any brown bits, for 1 minute.  until melted. Serve over the pork chops with the rice.

Tips & Techniques
The technique used to make the sauce in this recipe—adding liquid to a hot pan that meat (or vegetables or fish) has been sautéed in, then scraping up the brown bits left on the pan—is called deglazing. Also try it with stock or apple cider Information Assessment.