my quick “go to”

When I am completely uninspired to create something new for dinner, this is my “go-to” main course. It can be chicken breasts, a couple of steaks, or pork chops, as shown here. The flavor of the wine or the herbs may change but the method remains. Season the meat, cook it through, remove meat from pan, add flavoring/seasoning to pan and cook, then deglaze the pan with liquid (doesn’t have to be wine; stock, juice, or even water all work too) and reduce slightly. Done, ready to eat without much thought or effort, but still perfectly wonderful.

Apricot Pork Chops

Two 6-ounce bone-in pork chops
Salt and freshly ground black pepper
1 tablespoon olive oil
1 shallot, peeled and minced
1 tablespoon minced fresh thyme
1/3 cup rose or white wine
1/4 cup apricot preserves

Sprinkle pork chops with salt and pepper. Heat a medium skillet over medium-high heat. Add oil and cook pork chops until nicely browned and cooked through, about 5 to 8 minutes per side. Transfer pork to plate.

Sauté shallot and thyme for 2 minutes and then add wine and preserves to skillet. Bring to simmer, deglazing the pan while scraping up browned bits in the bottom of the pan. Reduce heat to medium-low and simmer until slightly reduced, stirring occasionally for about 3 minutes. Season sauce to taste with salt and pepper.

Return pork and any juices to skillet. Cook until heated through, about 1 minute. Transfer pork to plates. Spoon sauce over and serve.

Serves 2