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2 tablespoons butter
4 (1 lb.) tablespoons 1/2-inch-thick pork chops
1/4 cup diced shallots
1/2 cup Apricot LIBBYS® KERNS® All Nectar
1/4 cup sherry wine or dry white wine
1/4 cup maple syrup
1/2 teaspoon MAGGI® Instant Chicken Bouillon
4 dried apricot halves, thinly sliced (optional)
1 tablespoon finely chopped parsley (optional)
Directions
MELT butter in large skillet. Add pork; cook, turning once, until no longer pink in center. Transfer to serving plate; keep warm.
ADD shallots to skillet; cook, stirring frequently, until tender. Stir in nectar, sherry, maple syrup and bouillon. Bring to a boil; cook, stirring frequently, until sauce has thickened. Remove from heat; pour sauce over pork. Sprinkle with apricots and parsley.
Servings: 4
One of the most flavorful pork chops youll ever eat. Apricot nectar and maple syrup complement the sauce. Pair with steamed white rice, green beans and Libbys Kerns nectar.
4 (1 lb.) tablespoons 1/2-inch-thick pork chops
1/4 cup diced shallots
1/2 cup Apricot LIBBYS® KERNS® All Nectar
1/4 cup sherry wine or dry white wine
1/4 cup maple syrup
1/2 teaspoon MAGGI® Instant Chicken Bouillon
4 dried apricot halves, thinly sliced (optional)
1 tablespoon finely chopped parsley (optional)
Directions
MELT butter in large skillet. Add pork; cook, turning once, until no longer pink in center. Transfer to serving plate; keep warm.
ADD shallots to skillet; cook, stirring frequently, until tender. Stir in nectar, sherry, maple syrup and bouillon. Bring to a boil; cook, stirring frequently, until sauce has thickened. Remove from heat; pour sauce over pork. Sprinkle with apricots and parsley.
Servings: 4
One of the most flavorful pork chops youll ever eat. Apricot nectar and maple syrup complement the sauce. Pair with steamed white rice, green beans and Libbys Kerns nectar.
