Spying, lovely fresh and ripe apricots, I had to buy them and think what to do with them later. I poured boiling water over them and let them stand for 10 minutes, drained them and covered them in cold water for another 10 minutes, by which time they were a little softer and riper and easier to peel. Pork and apricots make a good pair though I have never eaten them together before. The pork I chose was boneless with very little fat and came in individual thickish slices, no bones, so cooking times may vary depending on your cut of pork. I pureed the apricots then whisked in Dijon mustard and aged Balsamic Vinegar to make a slightly acidic sauce. When the sauce was heated together with the pork drippings in the skillet, the sauce mellowed. If you like a thinner sauce, I would add some chicken broth or water to desired consistency.
8 apricots – peeled
1 tbsp. olive oil
4 pieces of pork – chops, steaks, etc.
1 tbsp. Dijon mustard
2 tbsp. aged balsamic vinegar
Pour boiling water over the apricots and let stand for 10 minutes, then drain and pour over cold water and let them stand for another 10 minutes. Peel and take the pit out.
Pour olive oil in to a skillet and when nice and hot place the pork chops, etc. in it and season with salt and freshly ground black pepper and sear on both sides until they are nice and browned.
During this time, pp; cvlace apricots in a food processor, puree and pour into a bowl.
Add the mustard and balsamic vinegar and whisk well together.
Take the pork pieces out of the pan and place on a plate.
Scrape the skillet before pouring in the apricot sauce – it will bubble a bit – and stir well.
Add back the pork, cover with sauce, turn down heat and cover skillet with a lid.
Cook for about 15 minutes (this wholly depends on the thickness of your pork).
Serve immediately.
