Apricot-Maple Glazed Pork Chops
• 2 tablespoons butter
• 4 (1 lb. total) 1/2-inch-thick pork chops
• 1/4 cup diced shallots
• 1/2 cup Apricot nectar
• 1/4 cup sherry wine or dry white wine
• 1/4 cup maple syrup
• 1/2 teaspoon Instant Chicken Flavor Bouillon
• 4 dried apricot halves
• 1 tablespoon finely chopped parsley (optional)
Melt butter in large skillet. Add pork; cook, turning once, until no longer pink in center. Transfer to serving plate; keep warm.
Add shallots to skillet; cook, stirring frequently, until tender. Stir in nectar, sherry, maple syrup and bouillon. Bring to a boil; cook, stirring frequently, until sauce has thickened. Remove from heat; pour sauce over pork. Sprinkle with apricots and parsley.
Courtesy of Kerns®