Fall is my favorite season. The changing of the leaves, the crisp cool air in the morning, and the unmistakable smell of winter coming. Unfortunately, Dallas doesn't experience any of these. The temperature is 75 every day and the only leaves changing color are the ones dying from the brutal summer. Sad.
So, if fall can't come to Texas, I can at least have it in my kitchen. This recipe is fragrant, deeply flavorful, and hearty - a perfect fall comfort food. The sauce is the highlight of this dinner - I think it would be equally good on chicken, if you prefer that.
- 1 large sweet onion, chopped
- 2 tablespoons butter
- Sprig thyme leaf
- 1/2 cup balsamic vinegar
- 3 heaping tablespoons apricot preserves
- 2 tablespoons brown sugar
- 4 pork chops, about 1/2 to 3/4-inch thick
- 1/4 cup flour
- salt and pepper
- 1 tablespoon olive oil
- 1/2 cup chicken broth
Heat oil in a large dutch oven over medium heat. Dust the pork chops with flour (if cooking gluten-free, you could definitely skip this part). Place the pork in the pot and brown all sides.
Transfer the pork to a plate. In the same pot, cook the diced onion in the butter, about 10 minutes.
Pour in the balsamic, and let it reduce a little - just a few minutes. Add thyme, apricot preserves, and brown sugar.
Stir the sauce until combined, and simmer for a few minutes longer. Add the pork chops back into the pot, and add the chicken broth.
Simmer for about 20-25 minutes.
I served this with asparagus risotto
, a salad, and a great bottle of red wine! We also turned down the A/C really low and made a fire. Fall has arrived at 5815 Velasco, even if it's man made.