Ingredients
- 6 pork chops
- 5 tbsp extra virgin olive oil
- 3 tbsp balsamic vinegar
- 1 1/4 cups dry riesling wine
- 1/2 tsp freshly ground 5 peppercorn blend (optional)
- 4 cloves garlic
- 1 1/2 tsp finely chopped fresh rosemary
- 1 cup dried apricot
- 2 yellow onions
Steps
- Whisk the olive oil, balsamic vinegar, Riesling, pepper blend, garlic, and rosemary in a large bowl.
- Add the pork chops, cover, and refrigerate them in the marinade for 90 minutes.
- Heat the oven to 400 F and spread the onions and dried apricots in a 9-by-13-inch baking dish.
- Set the chops over the onions, pour in the marinade, and bake for 20 to 25 minutes.
- Check the thickest chop with a thermometer and remove the dish when it reaches 145 F.
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