Seared pork chop with salty apricots, rice and buttery kale
Pork second courses
This is an amazing combination of tart, savory, bitter, and buttery. I recommend cooking the chop to a lower temperature, such as 135º F and letting it rest for 10 minutes to rise up to a 145º internal temperature so you end up with perfectly tender, juicy pork. <br /> <br />Note: You can replace the apricots with a wide variety of fruits that are currently in season – apples, pears, nectarines, peaches, etc. You could also try cherries and I bet that'd be absolutely divine. The images show the recipe made with apricots and with pears. (I made it two nights in a row because this is a seriously good recipe)
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