I like stocking up on meat when it is on sale and stashing it in the freezer. Using this method, I “shop my freezer” when deciding my menus for the week. I had some pork chops I needed to use so I pulled out my copy of The Complete Round The World Meat Cookbook by Myra Waldo and came across this delicious sounding recipe for Australian Pork Chops with Apricots. It needed some planning ahead to soak the apricots in the apple cider but, otherwise, with some updating, it sounded very easy to make.
When we moved here two and half years ago, I had to give away a huge chunk of my cookbook collection (The Mister made sacrifices, too, and that may have made me sadder than having to make my own!). One of those cookbooks that I thought I could live without was The Complete Round the World Meat Cookbook. Alas, I found myself reaching for it quite often, even though it was no longer on the shelf. In September, I decided to see if I could find a copy of it on Etsy and discovered that Lori Danowski, proprietress of State of Shop, had a copy. I ordered it, saw the confirmation email (but didn’t read it), and went about my business.
Except that I should have read the email because I would have noticed that it had my old address listed instead of my new one. Lori, sent out my book the same day that I ordered it. I discovered my error when I received my shipping notice. I had used a different form of payment than I normally do with Etsy and wasn’t paying attention that my information hadn’t been updated. When I realized my mistake, I contacted Lori and told her about my goof. She was wonderful about it. She even contacted the postal service to see what could be done! We decided to not pursue any of the options because the fees would end up being more than what I paid for the book. After two weeks of bouncing around the post offices between Phoenix and Los Angeles, the cookbook was returned to Lori and she sent it off to the correct address. We joked that the cookbook went on its own round the world adventure!
Back to the pork chops, this recipe lived up to its promise. I came home from work, puréed the apricots that had been soaking using my mini food processor while the chops were browning, and then put them in the oven to bake while I did my post-work routine for 45 minutes. Fifteen minutes of active cooking time resulted in a delicious “keeper” meal. It is definitely being added to the meal rotation!
Oh, and I don’t know why it is called Australian pork chops. Maybe one of the Australian members of the Glam Pack can share some insight?
- 4 Pork Chops, 1 inch thick
- 1 Cup Dried Apricots
- 1 Cup Cider
- 1/4 Cup Flour
- 1 1/2 teaspoons Salt
- 1/2 teaspoon Freshly Ground Black Pepper
- 2 Tablespoons Butter or Olive Oil
- 1/2 Cup Dry White Wine
- 2 Tablespoons Brown Sugar
- 2 Tablespoons Almonds, slivered and blanched
- Soak the apricots in the cider overnight. Purée the undrained apricot in a blender or mini-food processor.
- Heat the butter or oil in an ovenproof skillet.
- Blend the flour, salt, and pepper together. Dredge the pork chops in the flour and brown on both sides in the skillet.
- Spread the apricot purée onto the chops and pour the wine into the skillet.
- Cover and bake in a 350ºF oven for 45 minutes.
- Sprinkle with the sugar and almonds. Bake, uncovered, for 15 minutes longer.