Bone-in Pork Chops crusted in Black Peppered Almonds, White Wine & White Apricot Sauce

For the Almonds:

1/2 Tsp. Sea Salt

1 Tbsp. Black Pepper

2 Tbsp. Butter

1/4 C. Brown Sugar

2 Tsp. Water

1 C. Slivered Almonds

Preheat oven to 350 degrees. In a small dish, combine salt and pepper. In a medium sized nonstick pan, melt butter over medium-low heat. Once completely melted, add brown sugar and water. Stir until brown sugar is dissolved. Add almonds and toss to coat well. Cook for about 5 minutes, until sauce has thickened. Place almonds on baking sheet in a single layer. Coat with half of the salt and pepper mixture, toss and coat with the second half. Place in oven until golden brown, about 9 minutes. Remove from pan on to wax paper to cook. 

For the White Wine, White Apricot Sauce:

1 C. Dry White Wine

8  White Apricots, 6 Chopped and 2 Slices in half

1 Tsp. Sugar

1 Star Anise

Heat wine on high heat. Let alcohol cook off for about five minutes before adding the chopped apricots (keep the 4 halves aside). Reduce heat to medium and add sugar and anise. Let cook for about 10 minutes until thickened. Reduce heat to low and place remaining apricot halves in pan, skin side up. Keep warm for 5-8 minutes, until ready to serve. 

For the Pork:

2 French Cut Bone-In Pork Chops, 4-6 oz. each

1 Tsp. Sea Salt

1 Tsp. Garlic Powder

1 C. Black Peppered Almonds

1 Egg, Beaten

1 Tsp. Vegetable Oil

Preheat oven to 350 degrees. Pat pork chops try. Combine sea salt and garlic powder. Coat each side of pork chops with this mixture. Crush almonds into smaller pieces and set aside on a plate. Dip pork chops completely in beaten egg, and then each side into crushed almonds. Heat oil to medium in large skillet. Place pork in skillet and let cook on each side for about 5 minutes. Watch closely because the almonds will burn easily. After browning each side, place in oven and let cook for another 15-20 minutes, depending on thickness.