Pork Chops with Apricot & Onion

Preperation

• In a small pot, combine the ingredients for the apricot sauce. Simmer gently for about 30 minutes until the apricots are falling apart and aromatic. Remove the apricot stones and place mixture in a blender. Blend until smooth and return the mixture to the small pot to keep warm until serving.
• In a small bowl, combine the ingredients for the gremolata with a pinch of salt. Allow to infuse at room temperature while preparing the pork chops.
• Season the pork chops aggressively with salt and fresh cracked black pepper. Place fat cap side down in a hot cast iron skillet on medium heat. Render the fat cap until well browned, then turn the pork chops on their sides and continue to cook in the rendered pork fat until well browned on all sides and cooked through, about 6 minutes per side. Remove them to rest and spoon the gremolata over the chops on both sides.
• In the hot pan with the renderings from the pork chops, add the apricots and the blanched spring onions. Allow them to roast in place, moving only to turn them, getting caramelization on all sides, about 3-4 minutes.