CHEWING THE FAT

Serves 4. You will need 1½ tablespoons olive oil, divided; four 6-ounce bone-in pork chops; ¾ teaspoon kosher salt and ¾ teaspoon black pepper, each divided; ½ cup unsalted chicken stock; 1 cup Croton Trading Rustic Apple Jam (Ginger Pear works well); 1 tablespoon chopped fresh sage; 1½ teaspoons chopped fresh rosemary; 1 small red onion, thinly sliced; and chopped parsley to finish.

Heat a large skillet over medium-high heat with 1½ teaspoons oil. Season the chops with ⅜ teaspoon each of salt and pepper. Brown for about 5 minutes per side, then remove. Whisk the stock and jam together. Add the remaining tablespoon of oil to the skillet with the onion, sage, rosemary, and remaining salt and pepper; cook about 4 minutes, stirring. Add the jam mixture, return the chops, and cook about 3 minutes more, until the sauce reduces by half and the pork is cooked through. Finish with parsley and serve with extra jam on the side.