RECIPE:Thin New York Chops with Spicy Apricot and Red Chili Compote
- Prep Time: 10 mins
- Cook time: Less than 30 mins
Serves 4
Ingredients
Olive Oil1 tablespoon
Pork Seasoning1 tablespoon
Granulated Garlic1 teaspoon
Black Pepper, freshly groundas needed
Coarse Sea Saltas needed
Spicy Apricot & Red Chili Compote:
Dried Apricots15 apricots
Warm Water1 cup
Apple Cider Vinegar2 tablespoons
Dried Red Chili's, finely chopped2 chili's
Agave Syrup4 tablespoons
Coarse Sea Saltas needed
Apricot Marmalade1 tablespoon
Cooking directions
FOR THE COMPOTE:
In a small bowl, place dried apricots in warm water. Let sit in water for one hour until apricots are plump. Transfer to a small sauce pan.
Add the rest of the ingredients for compote and gently simmer until it reaches to light syrup consistency. Adjust water and agave if needed.
Remove from saucepan and transfer to a glass bowl. Serve at room temperature.
For the Pork:
In a small bowl, combine seasonings and rub the pork chops with the blend. Heat a skillet to medium heat and add the olive oil. Sear the pork chops 1-2 minutes on each side.
Transfer to a platter and serve with Spicy Apricot Compote on the side.