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🍽️ Crispy Pork Chops with Sweet and Sour Apricot Relish

901 kcal · 30 min · 4 servings

Ingredients

• potatoes, firm-cooking 1 kg
• rosemary, fresh 10 g
• thyme, fresh 10 g
• salt pinch
• olive oil 5 tbsp
• pork neck chops 600 g
• pepper, black ground pinch
• apricots, fresh 350 g
• shallots 2 pcs
• butter 1 tbsp
• honey 1 tbsp
• white wine, dry 2 tbsp
• oil 1 tbsp

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with fan setting.
2. 2. Peel the potatoes and wash them thoroughly.
3. 3. Cut the potatoes in half or quarters depending on their size.
4. 4. Wash the rosemary and thyme and shake off excess water.
5. 5. Strip the leaves from the thyme stems and the needles from the rosemary stems.
6. 6. Place the potatoes on a baking sheet lined with baking paper.
7. 7. Add the herbs, salt, and olive oil, and mix everything well.
8. 8. Bake the potatoes in the oven for about 25 minutes until golden brown.
9. 9. Wash the pork chops and pat them dry with kitchen paper.
10. 10. Season the chops with salt and pepper.
11. 11. Wash the apricots, halve them, and remove the pits.
12. 12. Dice the apricots into small cubes.
13. 13. Halve the shallots, peel them, and dice them finely.
14. 14. Melt the butter in a pot over medium heat.
15. 15. Fry the apricots and shallots for about 3 minutes.
16. 16. Drizzle honey over them and let it caramelize for 1 minute.
17. 17. Deglaze the mixture with white wine and 50 milliliters of water.
18. 18. Season the chutney again with salt and pepper.
19. 19. Let the sauce simmer for 3 to 5 minutes.
20. 20. Heat one tablespoon of oil in a frying pan over high heat.
21. 21. Fry the pork chops for 6 to 9 minutes on each side.
22. 22. Wrap the cooked chops in aluminum foil.
23. 23. Let the meat rest for 10 minutes.
24. 24. Serve the chops with the apricot chutney and the oven potatoes.

Nutrition per serving

• kcal: 901
• Protein: 43 g · Fett/Fat: 48 g · Carbs: 78 g