Pork Loin Chops W /Balsamic Apricot Sauce
- 4 boneless pork loin chops
- 1" thick
- 4 slices low sodium bacon
- 1 egg
- herbed bread crumbs
- 3 cloves chopped garlic
- 1 cup beef stock
- 1/4 cup apricot preserves
- 2 tbl balsamic vinegar
- 1 large tomato
- peeled seeded and chopped
- italian parsley
- saute bacon in large sauce pan, remove bacon when done and place on paper towel to drain. Do not toss bacon grease. beat egg in bowl, dip chops in egg and dredge in breadcrumbs. saute chops on medium high heat for about 3 minutes per side. remove to plate and cover to keep warm. in saucepan add 1/2 of vinegar and scrape any bits w/ wooden spoon. add beef broth, remainder of vinegar and apricot preserves. heat until reduced by 1/3. add tomatoes and returned chops to pan to reheat. To serve place chop on plate spoon sauce w/ tomato over chop. crinkle a piece of bacon on each chop and garnish w/ parsley.
pork loin chops, bacon, egg, bread crumbs, garlic, beef stock, apricot preserves, balsamic vinegar, tomato, italian parsley
Taken from www.epicurious.com/recipes/member/views/pork-loin-chops-w-balsamic-apricot-sauce-1208292 (may not work)