Thin New York Chops with Spicy Apricot and Red Chili Compote
Thin New York Chops with Spicy Apricot and Red Chili Compote
INGREDIENTS
Olive Oil 1 tablespoon
Pork Seasoning 1 tablespoon
Granulated Garlic 1 teaspoon
Black Pepper, freshly ground as needed
Coarse Sea Salt as needed
Spicy Apricot & Red Chili Compote:
Dried Apricots 15 apricots
Warm Water 1 cup
Apple Cider Vinegar 2 tablespoons
Dried Red Chili's, finely chopped 2 chili's
Agave Syrup 4 tablespoons
Coarse Sea Salt as needed
Apricot Marmalade 1 tablespoon
LET'S GET COOKING!
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.