PORK CHOPS IN

APRICOT KUMQUAT SAUCE

INGREDIENTS:

4 Kumquats

1/3 cup chopped dried Turkish apricots

1 medium onion, chopped

1 garlic clove, minced

1 tbsp plus 1 tsp canola oil

6 center-cut pork chops, about ¾ inches thick

1 cup apple juice

3 tbsp distilled white vinegar

2 tbsp sugar

1 tbsp tomato paste

¼ tsp ground ginger

¼ tsp ground cardamom

PREPARATION:

Have the kumquats. Scoop out and discard the pulp. Cut the rinds crosswise into julienne. In a soaked 3-quart clay pot, combine the kumquat rinds, apricots, onion, and garlic. In a medium size heavy skillet, heat 2 teaspoons of the oil over medium high heat. Add half of the chop0s and cook, turning once, for about 8 minutes, until browned on both sides. Transfer the chops to the clay pot, arranging them in one layer. Heat the remaining oil and brown the remaining chops. Add them to the clay pot in a second layer. Pour ¾ cup of the apple juice into the skillet and bring to a boil, scraping the bottom of the pan with a wooden spoon to loosen any browned bits. Pour over the pork chops.

In a small bowl, blend the vinegar, sugar, tomato paste, ginger, and cardamom with the remaining apple juice. Pour the mixture over the chops. Cover the pot and place it in a cold oven. Set the oven temperature to 450 degrees F and cook for one hour, or until tender. Please the chops on serving plates. Spoon some of the sauce and fruit over the chops. Pass the remaining sauce in a sauceboat or small bowl.

SERVES SIX