Thin New York Chops Boneless Pork Thin New York Chops
Prep Time 10 MinCook Time 20 Min
A little sweet, a little heat - a perfect combination to top our classic pork chop.
INGREDIENTS
Pork Chops:
1 Tbsp. Olive Oil
1 Tbsp. WFF Bad to the Bone Pork Seasoning
1 tsp. WFF Granulated Garlic
Spicy Apricot & Red Chili Compote:
14-16 Dried Apricots
1 Cup Warm Water
2 Tbsp. Apple Cider Vinegar
2 Dried Red Chilis, chopped
4 Tbsp. Agave Syrup
¾ Cup Apricot Marmalade
Pinch of Salt
LET'S GET COOKING!
Spicy Apricot and Red Chili 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. (Compote will keep up to two weeks in refrigerated.)
Pork: . 4. 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.* 6. 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.