This agrodolce (meaning sweet-and-sour in Italian) is sticky and tangy thanks to dried apricots, vinegar and honey. Thin-cut pork chops are great for a weeknight because they cook so fast. If you don’t see any in the case at the store, ask your butcher to cut them for you.
Ingredients
2 teaspoons chili powder
1 teaspoon ground cumin
¾ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground pepper
1 ¼ pounds thin-cut bone-in pork chops (1/2 inch thick), trimmed
1 pound parsnips, peeled and thinly sliced
2 tablespoons canola or grapeseed oil, divided
1 cup chopped dried apricots, divided
2 tablespoons cider vinegar
2 teaspoons honey
1 cup low-sodium chicken broth
½ cup sliced almonds, toasted
¼ cup chopped fresh parsley
Directions
Preheat oven to 425°F.
Combine chili powder, cumin, salt, cinnamon and pepper in a small bowl. Pat pork chops dry and sprinkle with half the spice mixture. Toss parsnips in a medium bowl with 1 tablespoon oil and the remaining spice mixture. Combine 1/2 cup apricots, vinegar and honey in a small bowl; set aside.
Heat the remaining 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add the pork and cook, flipping once, until browned on both sides, about 4 minutes total. Transfer to a clean plate.
Add the parsnips to the pan and cook, stirring occasionally, until starting to brown, 3 to 4 minutes. Add broth and the remaining 1/2 cup apricots and bring to a simmer. Place the pork on top and transfer the pan to the oven.
Roast until an instant-read thermometer inserted in the thickest part of a chop registers 145°F, about 5 minutes. Serve the pork and parsnips topped with the reserved apricot mixture, almonds and parsley.
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