Chuletas de cerdo a la sartén con salsa de albaricoque y mostaza Dijon

Ingredientes

• 4 boneless, 1” thick pork chops
• 1/4 to 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 2 teaspoons Eleia Kosher certified Extra Virgin Olive Oil
• 3/4 cup unsalted chicken stock
• 6 Tablespoons L’Epicurien Apricot Preserve
• 5 Tablespoons apple-cider vinegar
• 4 teaspoons Edmond Fallot Traditional Dijon Mustard
• 4 teaspoons finely chopped fresh sage

Preparación

1. 1

   Season: both sides of the pork with sea salt and pepper.

2. 2

   Heat: the olive oil in a large skillet over medium-high heat until it is shimmering. Add the chops and cook the first side for four minutes. Turn over the chops and cook the other side for three minutes or until the internal temperature reaches 140°F. Remove chops to a plate and cover with aluminum foil to rest while you make the apricot-mustard sauce.

3. 3

   Reduce: the heat to low, and to the pan you just cooked the pork chops, add the stock and stir to scrape any browned bits from the bottom of the pan. Cook until the liquid is reduced by half, then add the apricot preserves, vinegar, mustard, and sage, and whisk until smooth. Add in the pork and any juices from the plate, and season the sauce to taste with salt and pepper. Serve the chops with the sauce.