Serves: 2
Total Calories: 544

two 1-inch thick loin pork chop (fresh or frozen)
1 1/2 tablespoons unsalted butter, divided (1/2 tablespoon softened)
1/2 cup onion, finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon freshly grated orange zest
1 teaspoon grated peeled ginger root
1/3 cup dry white wine
3/4 cup chicken broth
1/2 cup dried apricot, thinly sliced
1 1/2 teaspoons all-purpose flour

Set Global Sun Oven out to preheat.

Melt the butter in a skillet with a lid over medium high heat, add the onion and cook until softened, about 3 minutes. Stir in the cumin, coriander, zest and grated ginger, cook for about 1 minute. Add the wine, broth, apricots, and the pork chops. Cover and transfer to the Sun Oven. Cook until the pork chops are tender, about 2 hours. Remove skillet from Sun Oven. Transfer the chops to a serving plate and keep warm. Simmer pan juices over medium high heat. Mix the 1/2 tablespoon softened butter with the flour until well combined. Add the butter and flour mixture to the pan juices simmer until sauce is thickened, add salt and pepper to taste. Pour sauce over pork chops and serve.

Nutritional Facts:

Serves: 2
Total Calories: 544
Calories from Fat: 137

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