Apricot Pecan Pork Chops
Recipe created by Chef Dez (www.chefdez.com)
- 4 cups cold water
- 1/4 cup salt
- 1/4 cup brown sugar not golden sugar
- 4 one inch thick Johnston's Bone-In Pork Chops
- 100 g pecan halves approximately 3/4 cup
- 1 Tbsp grape seed oil or canola oil
- 1/2 cup white wine
- 6 cloves garlic minced
- 250 g dried apricots cut into quarters, approx. 1.75 cups
- 1.5 cups chicken broth
- 1 Tbsp brown sugar not golden sugar
- 1-2 tsp sambal oelek
- 1 Tbsp apple cider vinegar
- 1/4 cup whipping cream
- Add the water, salt and the quarter cup brown sugar to a large bowl and whisk vigorously until the salt and sugar have dissolved. Place the pork chops in a large freezer bag and pour this brine over them. Squeeze out as much air as possible when closing the bag and then place the bag of brine/chops back into the bowl and refrigerate for 1 to 2 hours.
- While the chops are brining, toast the pecans and set aside. The pecans can be easily toasted in a small dry pan over medium heat, while tossing occasionally, for approximately 5 to 10 minutes. Watch them carefully as they can burn easily due to their high fat content.
- Preheat the oven to 425 degrees Fahrenheit. Remove the chops from the brine and pat them dry to remove any excess moisture. Preheat a large heavy bottomed pan over medium-high heat. Coat the chops with the oil and season them with pepper.
- Once the pan is hot, sear the chops on both sides for approximately 3 to 4 minutes per side. Then transfer the chops to a broiler pan and bake in the oven for approximately 8 to 10 minutes. Remove and let them rest for at least 5 minutes.
- When the chops are put into the oven, drain any excess fat off the pan. Turn down the stove to medium heat and place the pan back on the heat – immediately add the white wine carefully to the pan to deglaze (scrape the browned bits off the bottom with a wooden spoon). Add the garlic, apricots, chicken broth, 1 tbsp brown sugar, and sambal oelek. Stir to combine and cook for approximately 8 to 10 minutes, stirring occasionally, until it has become syrupy.
- Stir in the vinegar and whipping cream, and reduce again until syrupy, approximately 2 to 3 minutes more. Serve over the resting chops and garnish with the reserved toasted pecans.