Plated
Braised Pork, Apricots, and Currants with Roasted Fingerling Potatoes
<p>In this Encore Recipe, Chef Elana puts a spin on her mother's recipe for “holiday chicken,” a warm and flavorful dish served for just about every celebratory occasion. Here, a swap for boneless pork chops gives the simple yet impressive dish a hearty twist. The meat is pan-seared, then doused in a sauce of fresh orange juice, brown sugar, and white wine, and braised with shallots, apricots, and currants for a sweet and tangy balance. Paired with tender fingerling potatoes, the aroma from this dish alone will bring some magic to your kitchen.</p>
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