Spice Coated Pork Chops With Apricots
|Pork chops||4 (1 Inch Thick)|
|Ground cumin seeds||1 Teaspoon|
|Ground coriander||1 Teaspoon|
|Ground ginger||1 Teaspoon|
|Olive oil||1 Tablespoon|
|Shallots||2 Large, minced|
|Loosely packed slivered dried apricots||3⁄4 Cup (12 tbs)|
|Dry white wine||3⁄4 Cup (12 tbs)|
Trim off all visible fat from the chops.
Mix the spices and coat the chops with the mixture, pressing it into the meat.
Heat the oil in a 12-inch skillet (cast iron is the best for this dish) and fry the chops slowly so that they are cooked through by the time they're brown on both sides, 5 to 7 minutes per side.
The only test for doneness is to cut a chop, which then becomes the cook's portion.
During the last 3 minutes, add the shallots to the pan.
Meanwhile, combine the apricots and wine in a small saucepan, and simmer the mixture for 5 minutes.
Turn off the heat and let the apricots stand while finishing the chops.
Remove the chops from the pan and keep them warm.
If there is any excess fat, pour it off, but keep the shallots.
Deglaze the hot pan by pouring in the apricot-wine mixture.
After it boils for 1 minute, remove the sauce from the heat.
Combine with any meat juices exuded from the chops while they were kept warm.
Divide the apricot sauce among the chops before serving.