Underneath the mess of apricots are some boneless pork chops. I like apples with pork, but wanted to try something different and unusual. Peaches were quite tempting, but I felt motr drawn to the orange-golden hue of the apricots. Well, the pork turned out fairly juicy and well-seasoned (salt, pepper and oregano), but the apricots were a bit too subtle and not very sweet (even with a drizzle of honey).
The watercress and sugar plum tomato salad, however, was a wise choice. Dressed with (a little too much) lemon and extra virgin olive oil, it was slightly tangy and spicy (this bunch of watercress had a real kick to it). I haven't abandoned apricots, but I may have better luck if I get them at a farmers' market and leave them off of pork.