This absolutely divine pork recipe comes from one of my favorite cookbooks: The Bonne Femme Cookbook by Wini Moranville.  A collection of rustic French recipes that actual French women are known to make on a regular basis.  I guarantee (like me) you will want to cook every single one of these superb recipes!  Here’s one to start with: her Pork Medallions with Apricot-Sage Sauce. As you can see by my photo, I decided to sear two bone-in center cut pork chops instead of using pork medallions. Either way, it’s all about the sauce.  A perfect combination of sweet apricot jam, white wine, shallots and chicken broth that is made savory with the addition of fresh sage.  Sage and apricots both go very well with pork, and the sweet-savory combination mixed with the brown bits from the bottom of the pan you cooked the pork in is utterly irresistible.

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Tagged: apricot jam, apricot pork, apricot-sage saucef, chicken stock, French, French country cooking, fresh sage, pork, pork with apricot-sage sauce, shallot, The Bonne Femme cookbook, white wine