2 tablespoons butter
4 (1 lb.) tablespoons 1/2-inch-thick pork chops
1/4 cup diced shallots
1/2 cup Apricot KERNS from LIBBYS All Nectar
1/4 cup sherry wine or dry white wine
1/4 cup maple syrup
1/2 teaspoon MAGGIR Instant Chicken Bouillon
4 dried apricot halves, thinly sliced (optional)
1 tablespoon finely chopped parsley (optional)
1.Melt butter in large skillet. Add pork; cook, turning once, until no longer pink in center. Transfer to serving plate; keep warm.
2.Add shallots to skillet; cook, stirring frequently, until tender. Stir in nectar, sherry, maple syrup and bouillon. Bring to a boil; cook, stirring frequently, until sauce has thickened. Remove from heat; pour sauce over pork. Sprinkle with apricots and parsley.