MARINATED APRICOT PORK CHOPS with ROASTED VEGGIES and APPLES
2 medium carrots, peeled and cut into 1/2-inch pieces
1 medium turnip, peeled and cut into 1/2-inch pieces
1 red onion, cut into wedges/slices
2 tablespoons avocado oil
1 tablespoon chopped FRESH tarragon
Kosher salt and freshly ground pepper
2 SMALL Granny Smith apples, peeled (optional) cored, and sliced
1/4 cup apricot preserves
1/2 cup water
1 teaspoon Worcestershire sauce
1 teaspoon chopped FRESH sage
4 bone-in 1/2 inch thick pork loin chops
1 tablespoon butter
- Preheat the oven to 450°.
- Toss the carrots, turnip and onion with avocado oil, tarragon, FRESH ground sea salt and black pepper on a rimmed baking sheet.
- Arrange the apples on top, cut-side up.
- Brush with 2 tablespoons apricot preserves and season with pepper.
- Roast until the vegetables and apples soften, 20 minutes.
- While veggies are roasting whisk together the remaining preserves, water, Worcestershire sauce, sage and FRESH ground pepper.
- Place pork chops in a shallow platter, pierce the pork all over with a fork, pour marinade over top and marinate 10 minutes.
- In a large skillet heat avocado oil over medium high heat.
- Drain pork chops of marinade, but reserve the marinade.
- Add pork chops to skillet and sear 3-4 minutes per side. Be sure to sear the edges also.
- Transfer the marinade to a saucepan and boil over medium-high heat until thickened, about 3 minutes.
- Whisk in the butter.
- Drizzle over the pork.
- Serve with the vegetables and apples.
Delicious!