{"id":51739,"date":"2023-05-31T20:54:49","date_gmt":"2023-05-31T20:54:49","guid":{"rendered":"https:\/\/nowellfamily.org\/cookbook\/?p=51739"},"modified":"2023-06-09T15:27:24","modified_gmt":"2023-06-09T15:27:24","slug":"rosemary-apricot-pork-chops","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2023\/05\/31\/rosemary-apricot-pork-chops\/","title":{"rendered":"Rosemary Apricot Pork Chops"},"content":{"rendered":"<h3 style=\"text-align: center;\">with Garlicky Brussels Sprout &amp; Onion Jumble<\/h3>\n<h4 style=\"text-align: center;\">Yield: 2<\/h4>\n<p>Pork cutlets are coated in rosemary and garlic, and then seared to perfection. You\u2019ll spoon a buttery, sweet, and tangy balsamic-apricot pan sauce over the top just before serving. The sides are just as satisfying\u2014roasted, caramelized onion wedges and Brussels sprouts.<br \/>\nPrep: 5 Cook: 35<\/p>\n<ul>\n<li><span class=\"quantity\">8<\/span><span class=\"ingredient-name\">oz Brussels sprouts<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp garlic powder<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">oz apricot jam<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">onion garlic<\/span><\/li>\n<li><span class=\"quantity\">10<\/span><span class=\"ingredient-name\">oz pork chops <\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp dried rosemary<\/span><\/li>\n<li><span class=\"quantity\">5<\/span><span class=\"ingredient-name\">tsp balsamic vinegar <\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">oz chicken stock concentrate<\/span><\/li>\n<li><span class=\"id-ingredient-name\">salt &amp; pepper<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp sugar<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS cooking oil<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS butter<\/span><\/li>\n<\/ul>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-51745\" src=\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/05\/RosemaryAoricotPorkPrep.jpg?resize=300%2C167\" alt=\"\" width=\"300\" height=\"167\" srcset=\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/05\/RosemaryAoricotPorkPrep.jpg?resize=300%2C167&amp;ssl=1 300w, https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/05\/RosemaryAoricotPorkPrep.jpg?w=468&amp;ssl=1 468w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n<p><strong>Prep: <\/strong><\/p>\n<p>Adjust rack to top position and preheat oven to 425\u00b0F. Wash and dry produce.<\/p>\n<p>Trim and halve <strong>Brussels sprouts<\/strong> lengthwise. Halve, peel, and slice <strong>onion<\/strong> into 1-inch-thick wedges, mince a few slices until you have 1 TBS. Peel and mince or grate <strong>garlic<\/strong>.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-51744\" src=\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/05\/RosemaryAoricotPorkVeggie.jpg?resize=300%2C167\" alt=\"\" width=\"300\" height=\"167\" srcset=\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/05\/RosemaryAoricotPorkVeggie.jpg?resize=300%2C167&amp;ssl=1 300w, https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/05\/RosemaryAoricotPorkVeggie.jpg?w=468&amp;ssl=1 468w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n<p><strong>Roast veggies: <\/strong><\/p>\n<p>Toss <strong>Brussels sprouts<\/strong> and <strong>onion<\/strong> <strong>wedges<\/strong> on a baking sheet with a drizzle of <strong>oil<\/strong>, half the <strong>garlic powder<\/strong> (you\u2019ll use the rest in the next step), <strong>salt<\/strong>, and <strong>pepper<\/strong>. Roast on top rack until golden-brown and tender, 15-20 minutes.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-51743\" src=\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/05\/RosemaryAoricotPorkCoat.jpg?resize=300%2C167\" alt=\"\" width=\"300\" height=\"167\" srcset=\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/05\/RosemaryAoricotPorkCoat.jpg?resize=300%2C167&amp;ssl=1 300w, https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/05\/RosemaryAoricotPorkCoat.jpg?w=468&amp;ssl=1 468w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n<p><strong>Prep pork: <\/strong><\/p>\n<p>Meanwhile, pat <strong>pork<\/strong> dry with paper towels and season all over with <strong>rosemary<\/strong>, remaining <strong>garlic powder<\/strong>, <strong>salt<\/strong>, and <strong>pepper<\/strong>.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-51742\" src=\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/05\/RosemaryAoricotPorkCook.jpg?resize=300%2C171\" alt=\"\" width=\"300\" height=\"171\" srcset=\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/05\/RosemaryAoricotPorkCook.jpg?resize=300%2C171&amp;ssl=1 300w, https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/05\/RosemaryAoricotPorkCook.jpg?w=468&amp;ssl=1 468w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n<p><strong>Cook pork: <\/strong><\/p>\n<p>Heat a drizzle of <strong>oil<\/strong> in a large pan over medium-high heat. Add <strong>pork<\/strong> and cook until browned and cooked through, 4- to 6-minutes per side.<\/p>\n<p><strong>Tip: <\/strong>Lower heat if pork begins to brown too quickly.<\/p>\n<p>Turn off heat, transfer <strong>pork<\/strong> to a cutting board and cover with foil. Wipe out pan and let cool slightly.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-51741\" src=\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/05\/RosemaryAoricotPorkSauce.jpg?resize=300%2C171\" alt=\"\" width=\"300\" height=\"171\" srcset=\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/05\/RosemaryAoricotPorkSauce.jpg?resize=300%2C171&amp;ssl=1 300w, https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/05\/RosemaryAoricotPorkSauce.jpg?w=468&amp;ssl=1 468w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n<p><strong>Make sauce: <\/strong><\/p>\n<p>Heat a drizzle of <strong>oil<\/strong> in pan used for <strong>pork<\/strong> over medium-low heat. Add minced <strong>onion<\/strong> and cook, stirring occasionally, until softened, 2- to 3-minutes. Add <strong>minced garlic<\/strong>, cook, stirring, until fragrant, 30 seconds. Stir in <strong>jam<\/strong> and <strong>vinegar<\/strong>, cook until syrupy, 30-60 seconds.<\/p>\n<p>Stir in \u00bc cup <strong>water<\/strong>, <strong>stock concentrate<\/strong>, and 1 tsp <strong>sugar<\/strong>, cook until thickened, 3- to 4-minutes. Remove from heat. Stir in 1 TBS butter until melted. Season with <strong>salt<\/strong> and <strong>pepper<\/strong>.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-51740\" src=\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/05\/RosemaryAoricotPorkServe.jpg?resize=300%2C171\" alt=\"\" width=\"300\" height=\"171\" srcset=\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/05\/RosemaryAoricotPorkServe.jpg?resize=300%2C171&amp;ssl=1 300w, https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/05\/RosemaryAoricotPorkServe.jpg?w=468&amp;ssl=1 468w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n<p><strong>Finish &amp; serve: <\/strong><\/p>\n<p>Slice <strong>pork<\/strong> crosswise.<\/p>\n<p>Divide <strong>pork<\/strong> and <strong>Brussels sprout<\/strong> and <strong>onion jumble<\/strong> between plates. Spoon <strong>sauce<\/strong> over <strong>pork<\/strong> and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>with Garlicky Brussels Sprout &amp; Onion Jumble Yield: 2 Pork cutlets are coated in rosemary and garlic, and then seared to perfection. You\u2019ll spoon a buttery, sweet, and tangy balsamic-apricot pan sauce over the top just before serving. The sides are just as satisfying\u2014roasted, caramelized onion wedges and Brussels sprouts. Prep: 5 Cook: 35 8oz Brussels sprouts 1tsp garlic powder 1oz apricot jam 1onion garlic 10oz pork chops 1tsp dried rosemary 5tsp balsamic vinegar 1oz chicken stock concentrate salt &amp;&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2023\/05\/31\/rosemary-apricot-pork-chops\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":51746,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1],"tags":[60,164,265],"class_list":["post-51739","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-brussels-sprouts","tag-onions","tag-pork-cutlet"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/05\/RosemaryAoricotPork.jpg?fit=1383%2C1089&ssl=1","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/51739","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=51739"}],"version-history":[{"count":2,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/51739\/revisions"}],"predecessor-version":[{"id":51799,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/51739\/revisions\/51799"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media\/51746"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=51739"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=51739"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=51739"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}