Ingredients: 2 tablespoons butter 4 (1/2-inch-thick) pork chops 1/4 cup diced shallots 1/2 cup apricot nectar 1/4 cup sherry wine or dry white wine 1/4 cup maple syrup 1/2 teaspoon instant chicken bouillon 4 dried apricot halves, thinly sliced (optional) 1 tablespoon finely chopped parsley (optional)

Recipe Info Category: Pork & Veal Rating: 3 Contributor: Ava Flynn

Melt butter in large skillet. Add pork; cook, turning once, until no longer pink in center. Transfer to serving plate; keep warm.

ADD shallots to skillet; cook, stirring frequently, until tender. Stir in nectar, sherry, maple syrup and bouillon. Bring to a boil; cook, stirring frequently, until sauce has thickened. Remove from heat; pour sauce over pork. Sprinkle with apricots and parsley.