Pepper-Crusted Pork Chops with Maple Glaze and Red Onion-Apricot Pickle

 

Learn how to make a traditional peppercorn crust that works just as well on pork as it does on beef, then combine your perfectly cooked chops with a sweet and salty glaze made with coconut aminos.

 

Ingredients

US|METRIC

4 SERVINGS

1 1/2 large red onions

coarse salt (for pickling)

1 dried chipotle chile

10 garlic cloves (peeled)

3 inches fresh ginger

1 cup apple cider vinegar

1 pound unsulfured dried apricots

1/4 cup whole black peppercorns

4 bone-in pork chops (10 oz. each)

fine sea salt (for seasoning)

extra-virgin olive oil

1 cup coconut aminos

1 cup pure maple syrup

cilantro sprigs

 

Instructions

Pepper-Crusted Pork Chops with Maple Glaze and Red Onion-Apricot Pickle. Preheat the oven to 375 degrees Fahrenheit.

Trim and peel the onions before slicing them thinly lengthwise. Place in a heat-resistant bowl. Toss with salt and pepper. Soak the chipotle in warm water in a small dish until softened.