The original recipe for these pork chops called for browning the meat, but the first time I made it I’d forgotten to take the chops out of the freezer; a common occurrence in my kitchen. I hate defrosting things in the microwave and I had my heart set on this dish, so I skipped the whole browning part and made it with the still frozen meat. It came out just fine and I’ve made it that way ever since. If you prefer, and have defrosted chops on hand, you could go ahead and brown them in some vegetable oil first. If you do, your cooking time might be a bit shorter.

Solar Braised Pork Chops with Apricots


Two 1-inch thick loin pork chops (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 gingerroot

1/3 cup dry white wine

3/4 cup chicken broth

1/2 cup dried apricots, 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.

Makes 2 servings.

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