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Recipe:Thin New York Chops

with Spicy Apricot & Red Chili Compote 
A little sweet, a little heat - a perfect combination to top our classic pork chop.
  • Prep Time: 10 minutes
  • Cooking Time: 20 minutes
  • Total Time: 30 minutes

Serves 4 - 8.


Serving Size

Spicy Apricot & Red Chili Compote:

  • Dried Apricots

    Qty 14-16
  • Warm Water

    Qty 1 Cup
  • Apple Cider Vinegar

    Qty 2 Tbsp.
  • Dried Red Chilis, chopped

    Qty 2
  • Agave Syrup

    Qty 4 Tbsp.
  • Coarse Sea Salt

    Qty To taste
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  • Apricot Marmalade

    Qty 3/4 Tbsp.


For the Compote:
      1. 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.
      2. Add the rest of the ingredients for compote and gently simmer until it reaches to light syrup consistency. Adjust water and agave if needed.
      3. Remove from saucepan and transfer to a glass bowl. Serve at room temperature. (Compote will keep up to two weeks in refrigerated.)
    For the Pork:
  1. In a small bowl, combine seasonings and rub the pork chops with the blend. 5. Heat a skillet to medium heat and add olive oil. Sear the pork chops 1-2 minutes on each side.*
  2. Transfer to a platter and serve with Spicy Apricot Compote on the side. *USDA recommends cooking pork to a minimum internal temperature of 145°F.

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