Grilled Apricot- And Sage-Glazed Pork Chops

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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, coarsely chopped

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

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