PORK CHOPS AND APRICOTS
Steps:
- Wash the pork chops and pat dry. Season the chops liberally with salt, pepper, paprika and ground ginger. Roll the seasoned chops in the breadcrumbs till well coated and set aside for a few minutes. Melt 2 tablespoons of the butter in a large saute pan and saute the onions for about 5 minutes over medium-high heat till they soften and begin to brown. Place the onions in a bowl and set aside. Melt the remaining 2 tablespoons of butter in the same saute pan and brown the pork chops on both sides (you may need to do this in 2 batches.) Place the pork chops in a single layer in a large casserole or roasting pan. Drain the can of apricots, reserving the syrup and dot each pork chop with one or two apricot halves. Return the pan to the stove and deglaze with the sherry. Stir in the tomato paste and the reserved syrup from the canned apricots. Add the onions and mix well. Pour this mixture over the pork chops. Cover the casserole with aluminum foil and bake in the oven at 350 degrees F for about 35 - 45 minutes or until pork chops are cooked through. Serve with mashed potatoes and your choice of salad or fresh vegetables. Quite an elegant dish!
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