Shelly's Recipe

Rosemary Pork Chops

Category: Pork - Chops and Steaks

4 teaspoons finely chopped fresh rosemary
4 teaspoons kosher salt
2 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika
Four 10-ounce bone-in rib pork chops (1 inch thick)
4 tablespoons olive oil
Apricot Glaze, recipe follows

Preheat the oven to 350 degrees F.

Whisk together the rosemary, salt, pepper and smoked paprika together in a small bowl. Sprinkle the chops evenly with the rosemary seasoning and let sit out at room temperature for 10 minutes.

Heat the oil in a 12-inch skillet over medium-high heat. Once hot, add the pork chops and sear on both sides, about 8 minutes total. Brush with the Apricot Glaze and pop into the oven to finish cooking, another 7 minutes, or until a thermometer inserted into the thickest part of the meat reaches 145 degrees F. Remove from the oven and brush with the glaze once more.

Apricot Glaze:
1 cup apricot nectar
Juice of 2 lemons
4 tablespoons honey
4 tablespoons Dijon mustard
Kosher salt and freshly ground black pepper

To make the glaze, whisk together the nectar, lemon juice, honey, mustard and some salt and pepper together in a small saucepan. Reduce over medium heat and cook, while stirring frequently, until thick like maple syrup, about 12 minutes.

Serves 4