APRICOT-BALSAMIC PORK LOIN CHOPS

The basil crust on this pork loin chop is a lovely addition, but it’s the apricot-balsamic sauce that wins the day (ask Junior Too–he sopped up every last drop, which he’s not inclined to do with most sauces). In other words, if you don’t have the time or ingredients, make it easy on yourself by foregoing the basil crust and simply drenching your chops in apricot-balsamic sauce. Delish!

Apricot-Balsamic Pork Loin Chops

1/3 cup chopped fresh basil

2 tbsp chopped fresh parsley

4 tbsp olive oil, divided

2 tbsp lemon juice

sea salt

ground black pepper

1/4 cup pine nuts

4 boneless pork loin chops (about 1-1/2 lb, 1-1/4″ thick)

1/2 cup apricot jam

1/2 cup balsamic vinegar

1) Make your basil sauce: add basil, parsley, 3 tbsp olive oil (reserving 1 tbsp), lemon juice, and a pinch each of salt and pepper to a blender; puree; add pine nuts to basil sauce and blend a few seconds to keep some of the pine nuts intact

2) To grill pan, add reserved 1 tbsp olive oil; heat to medium-high

3) Meanwhile, spread half the basil sauce on one side of each pork loin chop

4) Place pork loin chops, basil side down in grill pan and reduce heat to medium; spread remaining basil sauce on tops of pork loins; cook approximately 6 minutes each side until meat is no longer pink in center

5) While pork is grilling, heat apricot jam and balsamic vinegar in small saucepan over medium heat and stir often; when sauce is well combined, lower heat to simmer

6) Plate pork loin and pour apricot-balsamic sauce over top; serve immediately

Servings: 4

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