6 pork chops, bone trimmed of meat & fat 1 Tablespoon kosher salt 2 teaspoons fresh ground pepper 1/2 cup gf flour 1/4 cup olive oil 1 chopped onion 1/2 teaspoon ground ginger 1/2 teaspoon ground cumin 1 teaspoon cinnamon Pinch of saffron 1 cup veal, beef stock or demi-glaze 2 carrots, peeled and cut into 2" sticks 12 dried apricots, cut into quarters 2 cups diced tomatoes with juice 1 Tablespoon minced garlic 1 bunch cilantro, chopped
Preheat oven to 375 degrees F. Season the chops with salt and pepper and dredge in flour, shaking off excess. Heat oil in large, heavy skillet over medium-high heat. Sear the chops on both sides then remove to a plate. Add onions, garlic and carrots to the skillet and cook for 10 minutes or until the onions are a little browned. Add ginger, cumin, cinnamon and saffron and cook for 1 minute. Add stock or demi-glaze, tomatoes, apricots and 1 cup of water; stir to blend. Add chops back to the pan and place in the oven for 10-15 minutes or until the chops are cooked to desired doneness. Remove chops from the pan and add the cilantro to the sauce; adjust seasonings. To serve spoon the sauce over chops.