Sweet-heat Grilled Chop Recipe
Thick-cut, bone-in pork chop finished with an ginger-apricot sauce - choice of two sides
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Ingredients
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Pork Chops
Ginger-Apricot Sauce
To Finish & Garnish
Method
Pork Chops
Bring to room temperature
Remove the pork chops from the refrigerator 30 minutes before cooking to bring them to room temperature; pat dry with paper towels.
Season
Rub both sides of the chops with olive oil, then season evenly with kosher salt and freshly ground black pepper.
Sear and finish
Place the chops on the hot grill or skillet. Sear without moving for 3-4 minutes until a good crust forms. Flip and cook 3-4 minutes more. For 1–1¼ inch thick chops, continue cooking indirectly or reduce heat and cook until internal temperature reaches 140°F (60°C) for medium. Total cook time will be about 10-14 minutes depending on thickness. Remove chops and rest 5 minutes (they will rise to about 145°F).
Ginger-Apricot Sauce
Soak apricots
Place the dried apricots in a small bowl and pour 1 cup of the chicken stock over them. Let soak 10 minutes to soften.
Cook aromatics
In a small saucepan over medium heat, melt 1 tablespoon butter. Add the minced ginger and garlic and cook, stirring, for 1-2 minutes until fragrant but not browned.
Simmer sauce base
Add the soaked apricots with their liquid, the remaining 2 cups chicken stock, apple cider vinegar, soy sauce, honey, and red pepper flakes. Bring to a gentle simmer, then reduce heat and simmer 8-10 minutes until apricots are very soft and flavors have melded.
Puree and thicken
Carefully transfer the mixture to a blender or use an immersion blender and puree until smooth. Return to the saucepan. Whisk the cornstarch with 1 tablespoon cold water to make a slurry; slowly whisk into the simmering sauce. Cook 1-2 minutes until slightly thickened. Taste and adjust seasoning — add a pinch of salt if needed or more honey for sweetness or vinegar for brightness.
Finish sauce
Off the heat, whisk in remaining 1 tablespoon butter to glossy finish. Keep warm until serving.
To Finish & Serve
Place each rested pork chop on a plate. Spoon generous amount of warm ginger-apricot sauce over each chop, letting some run onto the plate. Sprinkle with chopped cilantro or parsley and serve with lemon or lime wedges on the side. Offer two sides of choice (for example mashed potatoes and grilled asparagus).