2 teaspoons finely chopped fresh rosemary
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon smoked paprika
Two 10-ounce bone-in rib pork chops (1 inch thick)
2 tablespoons olive oil
Apricot Glaze, recipe follows
1/2 cup apricot nectar
Juice of 1 lemon
2 tablespoons honey
2 tablespoons Dijon mustard
Kosher salt and freshly ground black pepper
Preheat the oven to 350 degrees F.
Whisk together the rosemary, salt, pepper and smoked paprika together in a small bowl. Sprinkle the chops evenly with the rosemary seasoning and let sit out at room temperature for 10 minutes.
Heat the oil in a 12-inch skillet over medium-high heat. Once hot, add the pork chops and sear on both sides, about 8 minutes total. Brush with the Apricot Glaze and pop into the oven to finish cooking, another 7 minutes, or until a thermometer inserted into the thickest part of the meat reaches 145 degrees F. Remove from the oven and brush with the glaze once more.
To make the glaze, whisk together the nectar, lemon juice, honey, mustard and some salt and pepper together in a small saucepan. Reduce over medium heat and cook, while stirring frequently, until thick like maple syrup, about 12 minutes.
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