Seared Pork Chops with Apricot Brandy Sauce is a classic à la minute hotline dish, where a piece of meat is seared and then the pan it was cooked in is deglazed with liquid to dissolve all those luscious caramelized bits left behind.
Once you’ve done all your prep work (chopping, coating meat with spices), it only takes about fifteen minutes to fry the chops and make the sauce.
This recipe is excerpted from Death al Fresco: A Sally Solari Mystery.