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Ingredientes
- 1 Tbsp. vegetable oil two (1-inch thick) loin pork chops
- 1 1/2 Tbsp. unsalted butter
- 1/2 c. finely minced shallot
- 1/2 tsp grnd cumin
- 1/2 tsp grnd coriander
- 1/2 tsp freshly grated orange zest
- 1 tsp grated peeled fresh gingerroot
- 1/3 c. dry white wine
- 1 c. chicken broth
- 1/2 c. thinly sliced dry apricots
- 1 1/2 tsp all-purpose flour
- 1 1/2 Tbsp. chopped fresh coriander
Direcciones
- In a heavy skillet heat the oil over moderately high heat till it is warm but not smoking, in it brown the pork chops, patted dry and seasoned with salt and pepper, and transfer them to a plate. Add in 1 Tbsp. of the butter to the skillet and in it cook the shallot, the cumin, the grnd coriander, the zest, and the gingerroot over moderately low heat, stirring, till the shallot is softened. Add in the wine, the broth, and the
- apricots, bring the liquid to a simmer, and in it braise the pork chops, covered, over moderately low heat for 20 min, or possibly till they are tender. Transfer the chops to a serving plate with a slotted spatula and keep them hot. In a small bowl stir together well the remaining 1/2 Tbsp. butter, softened, and the flour till the mix is well combined, add in the beurre manie to the braising liquid, and bring the sauce
- to a boil, stirring. Simmer the sauce for 1 to 2 min, or possibly till it is thickened, stir in the fresh coriander and salt and pepper to taste, and pour the sauce over the pork chops.
- Serves 2.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 499g | |
| Calories 367 | |
| Calories from Fat 172 | 47% |
| Total Fat 19.66g | 25% |
| Saturated Fat 11.16g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 394mg | 16% |
| Potassium 845mg | 24% |
| Total Carbs 32.02g | 9% |
| Dietary Fiber 6.4g | 21% |
| Sugars 7.83g | 5% |
| Protein 7.12g | 11% |
