Jun 04 2026
Restaurants›The Sandbar Seafood Restaurant›10 Oz Pork Chop Recipe

10 Oz Pork Chop Recipe

Inspired by The Sandbar Seafood Restaurant
Time35m
Serves1

from Fraser Valley, prepared medium, apricot-anise demi-glace.

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Ingredients

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Pork Chop

Apricot-Anise Demi-Glace

Method

Cooking the Pork Chop

  1. 1

    Season the Pork Chop

    Pat the pork chop dry with paper towels. Season both sides with salt and black pepper.

  2. 2

    Sear the Pork Chop

    In a skillet, heat olive oil over medium-high heat. Once hot, add the pork chop and sear for about 4-5 minutes on each side until golden brown and cooked to medium doneness (internal temperature of 145°F).

  3. 3

    Add Rosemary

    During the last minute of cooking, add fresh rosemary to the skillet for flavor. Remove the pork chop from the skillet and let it rest for a few minutes.

Preparing the Apricot-Anise Demi-Glace

  1. 4

    Combine Ingredients

    In a saucepan, combine demi-glace, dried apricots, star anise, and chicken stock. Bring to a simmer over medium heat.

  2. 5

    Reduce the Sauce

    Let the mixture simmer for about 10-15 minutes until the apricots are soft and the sauce has thickened slightly.

  3. 6

    Finish the Sauce

    Remove the star anise, stir in honey and butter, and season with salt and black pepper to taste. Keep warm until ready to serve.

Serving

  1. 7

    Plate the Dish

    Slice the pork chop if desired and plate it. Drizzle the apricot-anise demi-glace over the pork chop and serve immediately.

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