Pork Chops in Rosemary Apricot Sauce
|1/3||cup dried Turkish apricots, chopped|
|1/3||cup apple cider|
|1||(15-ounce) can apricots in fruit juice|
|1||tablespoon canola oil|
|4||(6-ounce) boneless loin pork chops, well-trimmed|
|1/4||cup chopped shallots|
|1||cup chicken broth|
|2||tablespoons orange juice|
|1||tablespoon finely chopped fresh rosemary|
|1||tablespoon chili powder|
|2||packets Stevia In The Raw®|
|Salt and freshly ground pepper|
Soak dried apricots in cider until plump. Transfer apricots and cider to blender. Add canned apricots with their liquid, and whirl to puree with some chunks. Set aside.
Heat oil in medium skillet over medium-high heat. Brown chops on both sides, 8 minutes, turning after 4 minutes. Transfer chops to plate.
Add shallots to pan and cook until lightly browned, 2 minutes. Add broth and juice and scrape up browned bits in pan. Add rosemary and cook until liquid is reduced by two-thirds. Add pureed apricots, chili powder, and Stevia In The Raw®. Return chops to pan. Simmer until chops are white in center, 6 to 8 minutes. Serve chops with generous amount of sauce.
Per Serving: 350 calories, 11g fat (3g saturated fat), 30g carbohydrate, 33g protein, 3g dietary fiber, 640mg sodium.