Curried Bone In Pork Chops With Glazed Apricots

• 2 tsp. curry powder
• 1 1/2 Tbsp. Dijon Mustard
• 1 Tbsp Hoisen Sauce
• Two Tbsp Apricot Preserves
• 5 Tbsp Goya apricot nectar
• 1/2 lemon juiced
• 1-ounce light olive oil
• 1/8 tsp Salt and Black Pepper
• Two Paper Towels
• Four Thick cut Bone in Pork Chops
• 1/2 cup scallions cut on a thin extreme bias
• Three Apricots pitted and cut in 1/2 and sliced thin.

1. In a medium non-reactive bowl combine first six ingredients and whisk well. Pre heat oven to 400 degrees. Place oven rack in middle. Heat olive oil in large saute pan. Bring almost to smoke point. Dry pork chops with paper towel and Sprinkle salt and black pepper. Once oil is hot place seasoned pork chops in pan and cook for 5 to 7 minutes on one side. "Should get golden brown" flip the pork chops over and place them in the oven for an additional 7 to 10 minutes or until internal temperature reaches 145 degrees. Remove the pan from the oven with a thick towel so you do not burn your hand. Remove the pork chops and let them rest on a plate. Place the pan on a medium flame add the combined sauce ingredients to the pan, cook 2 minutes or until slightly thick. Add the pork chops, scallion and apricots to the pan. Cook one more minute. DO NOT LET IT BURN. Spoon sauce over the pork chops and place on a plate with chunky sauce over the pork chops. Serve with steamed vegetable rice or steamed broccoli with a lemon vinaigrette.

curry powder, dijon mustard, hoisen sauce, apricot preserves, lemon juiced, olive oil, salt, paper, chops, scallions, three

Taken from www.epicurious.com/recipes/member/views/curried-bone-in-pork-chops-with-glazed-apricots-50084808 (may not work)