Pork Prime Rib with Apricot Dijon Glaze and Garlic Mashed Potatoes Recipe

About: Nothing is quite as flavorful as prime, tender pork that has been char-grilled over mesquite coals. This tempting variation from Dakota Grill & Spirits incorporates the complimentary flavors of sweet apricot and tangy mustard seed to create a deliciously unique flavor experience.

Recipe Info

Restaurant: Dakota Grill | San Diego

Servings: 4
Prep Time: 45 minutes
Cuisine: American
Meal Type: Dinner
Main Ingredient: pork
Dish Type: Main Course
Cooking Method: Grill & Barbeque
Season/Occasion: Any Occasion
Dificulty: Moderate
Vegetarian: No

Directions

Pork Chops

Place pork chops in a shallow baking dish and pour white wine evenly over all four cuts. Cover and refrigerate 6 to 8 hours, turning periodically. Remove chops and sprinkle both sides with thyme, salt, and black pepper. Place chops on a hot, mesquite grill and char on each side. Be careful not to overcook. Smoother chops with warm apricot glaze (see recipe) and enjoy with garlic mashed potatoes (see recipe) and seasonal vegetables.

Apricot Dijon Glaze

Combine all ingredients in a saucepan over a low heat. Stir until smooth

Garlic Mashed Potatoes

In 2 quart saucepan, bring 1 1/2 quarts water to a boil; add potatoes, onion and garlic and cook until potatoes are fork tender, 10 to 15 minutes. While potatoes are cooking, prepare milk mixture; in small non-stick saucepan, combine milk, butter and pepper and cook over low heat until butter is melted. Keep warm over low heat. Pour potato onion mixture through colander, discarding cooking liquid. Transfer potato onion mixture to large mixing bowl. Using mixer on low speed, mash potato onion mixture. Gradually increase speed to high; add milk mixture and continue beating until potatoes are light and fluffy.

Ingredients

4 center cut pork chops on the bone. 9 oz. all-purpose potatoes, pared and cubed 4 C. apricot preserves 1 1/2 C. sweet white wine (Sauternes, Rhone, Riesling) 1/4 C. diced onion 1/2 C. rice wine vinegar 1 1/2 garlic cloves, chopped 1 C. whole grain Dijon mustard 1/2 tsp. dried thyme leaves 1/4 C. soy sauce 1/2 tsp. salt 1/4 C. evaporated skimmed milk 1/4 tsp. freshly ground black pepper. 2 tsp. butter 1 dash white pepper

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