THE SWEETNESS OF THE APRCOT IN THE TOPPING IS TEMPERED BY THE LEMON ZEST WOW ENJOY DAN:

PORK CHOPS WITH APRICOT AND ENDIVES by CHEF DAN:


Serves 4



INGREDIENTS:



4 bone-in rib or center cut, 3/4-1-inch thick

2 slices white bread, torn into quarters

1 tablespoon grated zest from I lemon

2 tablespoons butter, melted

1/2- cup apricots, chopped

3 tablespoons grape-seed oil

2 heads endive, thinly sliced crosswise

3 tablespoons fresh chives, chopped

Salt and pepper to taste



DIRECTIONS: (PRE-HEAT OVEN TO 475 DEGREES)



1. Combine bread, zest, and butter in a food processor and process until large crumbs form, about 8 pulses.

2. Transfer to a bowl and fold in chopped apricots.

3. Brush baking sheet with 1 tablespoon oil and place endive on the sheet.

4. Season with salt and pepper.

5. Roast until golden brown, about 6-8 minutes.

6. Transfer to a platter.

7. Season pork chops with salt and pepper.

8. In a skillet and 2 tablespoons oil over medium-high heat until just smoking.

9. Cook pork until well browned on the first side, about 2 minutes.

10. Flip pork and add crumbs to the top of each chop, pressing to adhere.

11. Transfer the skillet to the oven.

12. Cook until pork registers 140 degrees and crust is starting to brown, about 4 minutes.

13. Adjust heat to broil and cook until crumbs are golden brown, about 4 additional minutes.

14. Transfer chops to platter with endive and sprinkle with chives.



ENJOY DAN: rock on