Prep1 hr 20 mins
DH and I made these pork chops for dinner last night and thought that they were really flavorful. This recipe comes from Williams-Sonoma. The recipe states be sure to use a dry Riesling in this recipe--avoid ones that say Late Harvest as they are the sweetest of them all. We had to cook a bit longer than the time specified. Also, I didn't have any fleur de sel, so I substituted Mediterranean sea salt and I subbed fresh ground black pepper for the 5 pepper blend. Prep time includes hour marinating time.
- 6 pork chops, each about 8 oz and 3/4 inches thick
- 73.94 ml extra virgin olive oil
- 44.37 ml balsamic vinegar
- 295.73 ml dry riesling wine
- 29.58 ml fleur de sel, plus more to taste
- 2.46 ml freshly ground 5 peppercorn blend, plus more to taste
- 4 garlic cloves, peeled and smashed
- 7.39 ml finely chopped fresh rosemary
- 236.59 ml dried apricot
- 2 yellow onions, each cut into 8 wedges
- Put the pork chops in a large sealable plastic bag. In a bowl, whisk together 2 Tb olive oil, vinegar, 1/2 cup of wine, 2 Tb fleur de sel, the 1/2 tsp 5-pepper blend, the garlic, and 1 tsp of the rosemary. Pour the marinade into the bag, seal the bag, and refrigerate for 1 hour.
- Meanwhile, in a small saucepan over medium-high heat, bring the remaining 3/4 cup of wine to a boil. Add the apricots, reduce the heat to medium and simmer for 5 minutes. Remove from the heat and let stand for 10 minutes. Drain the apricots, discarding the wine.
- In a bowl, combine the onions, and remaining 3 Tb olive oil. Season with fleur de sel and 5-pepper blend and stir to coat.
- Preheat an electric indoor grill to "sear" or 450°F Arrange the onions on one side of the grill and cook, turning occasionally, until they are tender and nicely grill-marked, about 25 minutes. Transfer to a bowl. Place the apricots on the other side of the grill and cook, turning once, 1 minute per side.
- Transfer the apricots to a cutting board and, when cool enough to handle, chop roughly. Transfer to the bowl with the onions.
- Remove the pork chops from the marinade. Arrange the chops on the grill and cook, turning once, about 4 minutes per side for medium or until done to your liking. Transfer the chops to a platter, sprinkle with fleur de sel and cover loosely with aluminum foil.
- Add the remaining 1/2 tsp rosemary to the onion-apricot mixture, season with fleur de sel and 5-pepper blend, and stir to combine. Serve the pork chops with the onion-apricot mixture alongside.