Grilled Pork Chop With Zesty Apricots

By aggiebutch

Makes 4 servings

Ingredients

• 4 teaspoons olive oil
• 1 tablespoon olive oil
• 1/4 cup dark brown sugar
• 1 tablespoon garlic powder
• 1 tablespoon salt
• 1/2 teaspoon salt
• 1 tablespoon freshly ground pepper
• 1 teaspoon dried sage
• 4 (about 2 pounds) double-cut, bone-in pork loin chops
• 1 small red onion, diced
• 6 apricots, pitted and quartered
• 1 tablespoon honey
• 1 tablespoon (about 1/2 medium lime) fresh lime juice
• 1/2 teaspoon (about 1/2 medium lime) lime zest
• 1/4 cup (about 1/4 bunch) chopped fresh cilantro

Preparation

Step 1

Instructions: In a small bowl, stir together 4 teaspoons oil, brown sugar, garlic powder, 1 tablespoon salt, pepper and sage. Rub mixture onto both sides of each chop. Place chops in a 2-gallon resealable plastic bag, and refrigerate for at least 3 hours or up to overnight. In a medium pan over medium heat, heat remaining oil. Add onion and sauté for 2 minutes. Add apricots, honey and lime juice; reduce heat to medium-low and sauté 1 more minute. Remove from heat and stir in lime zest, cilantro and remaining salt. Set aside.

Preheat grill to medium-high heat. Grill chops until an instant-read thermometer registers 150 degrees when inserted into the thickest part of a chop, 12 to 16 minutes per side. Transfer chops to a clean plate; cover with foil and let rest for 5 minutes. Top with reserved apricots before serving.