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.
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