Apricot-Mustard Glazed Pork Chops with Blackberry, Pine Nut and Pecorino Salad

By khojnicki

Ingredients

• Pork Chops:
• 1 1/2 tbsp canola oil, divided
• 2 tbsp minced shallots
• 1/2 tsp finely chopped rosemary
• 1/3 c light brown sugar
• 2 tbsp cider vinegar
• 1 1/2 tsp Dijon mustard
• 1/2 tsp kosher salt, divided
• 3 medium apricots, pitted and chopped
• 3 medium, boneless pork chops
• 1/4 tsp black pepper
• Salad:
• 2 tbsp olive oil
• 4 tsp cider vinegar
• 1/2 tsp honey
• 1/8 tsp kosher salt
• 1/8 tsp black pepper
• 1/4 c thinly sliced red onion
• 1/4 c halved blackberries
• 1/4 c pine nuts
• 1 package of salad greens
• 1 oz shaved pecorino romano cheese

Preparation

Step 1

Preheat oven to 350 degrees F.

Salt pork and let stand in baking dish for 1 hour.

Heat a medium skillet over medium high heat. Add 1 1/2 tsp oil; swirl to coat. Add shallots and rosemary; cook 1 min or until lightly golden. Add brown sugar, vinegar, mustard, 1/4 tsp salt and apricots; cook 12 mins or until apricots are broken down and mixture is slightly thickened, stirring occasionally. Reserve 3 tbsp.

Pepper pork chops and place in the oven for 10 mins or almost cooked through. Spoon apricot mixture over pork chops and bake another 5 mins.

In the meantime, combine the first 5 salad ingredients in a small bowl, stirring with a whisk.

Combine onion, nuts, berries and lettuce in a bowl. Add dressing mixture and toss to coat. Sprinkle with cheese.

Serve salad topped with pork chops. Spoon reserved apricot mixture over the top of each pork chop.