2 tablespoons plus 1 teaspoon extra-virgin olive oil
1 medium shallot, finely chopped
8 fresh apricots, pitted and thinly sliced, or 16 dried California apricots,
2 tablespoons light brown sugar
2 tablespoons soy sauce
1 tablespoon minced fresh sage
1/2 cup dry white wine
Four 8-ounce pork loin chops, about 1 inch thick
2 pounds small red potatoes, halved
1 large head of garlic, cloves separated and peeled
2 teaspoons minced fresh rosemary
Salt and freshly ground pepper
Heat 1 teaspoon of the oil in a nonreactive saucepan. Add the shallot and cook over moderately high heat, stirring, until golden, about 3 minutes. Add the apricots, brown sugar, soy sauce, sage, wine and 1/2 cup of water and bring to a boil. Reduce the heat to moderately low and simmer, stirring, until the glaze is thick and glossy, about 25 minutes. Let cool. Rub half of the apricot glaze all over the pork and let marinate in the refrigerator for 4 hours.
Preheat the oven to 400°. In a roasting pan, combine the potatoes, garlic, rosemary and the remaining 2 tablespoons olive oil. Season with salt and pepper and roast for about 1 hour, or until brown and tender.
Light a grill or preheat the broiler. Season the pork chops with salt and pepper and grill or broil about 6 inches from the heat, turning once, for 7 to 8 minutes per side, or until just cooked through.
Divide the roasted potatoes and garlic among 4 large plates. Set a pork chop on each plate and serve with the remaining apricot glaze.
An uncomplicated Beujolais from France or California is fruity enough to match the sweet glaze.