Pork Apricot Stew

INGREDIENTS
10  dried apricots, cut in half
½   cup dry white table wine
3    tablespoon olive oil, divided
1    pound pork loin chops, diced to 1 inch (about 2 cups)
1    teaspoon dried sage
1    teaspoon dried thyme
1    medium onion, diced (about 1 cup)
1    medium yellow bell pepper, diced to ½ inch (about 1 cup)
3    cloves garlic, minced
2    tablespoons apricot preserves
¼   cup low sodium chicken broth
1    tablespoon all-purpose flour

METHOD

Place the apricot pieces into a small sauce pan and add the wine. Warm over medium-low heat for 5 to 6 minutes to soften the apricots.

In a large skillet over medium heat, add 2 tablespoons of olive oil and the pork. Sprinkle with the herbs and brown the pork on all sides, about 5 to 6 minutes. Remove from the skillet and set aside.

To the skillet, add 1 tablespoon olive oil, the onion and bell pepper, and cook for 4 to 5 minutes until the onions are translucent. Add the garlic and cook 1 minute. Pour in the apricots with their liquid along with the ¼ cup of chicken broth.

Stir in the preserves and return the pork to the skillet. Cover and simmer for 12 to 14 minutes until the pork is cooked throughout. To thicken the sauce, sprinkle the flour over the stew and stir it in. Cook for 2 more minutes and remove from the heat. This recipe produces 2 healthy servings or 3 medium servings.