Sunday, September 21, 2008

Apricot pork chops hit the dinner table!

My husband is not the biggest fan of pork. He is not a picky eater, but pork just doesn't ever set him swooning. Me on the other hand, I don't mind it, especially when it is cooked well. But last week our local grocer had a great deal on pork so I stocked up on tenderloins and chops. Why you might ask if my hubby doesn't like it? Well because he doesn't always get what he wants:)

So the other night in need of a quick meal for dinner, I spied this recipe on Brianna's site for Apricot-Glazed Pork Chops. Knowing that the sweet and spicy glaze might just be the thing to make the pork shine, I went for it. Ready in 30 minutes or less this dish is so good. My hubby even decided that pork was not that bad.

We served these with buttered egg noodles and fresh steamed broccoli. These will definitely be chosen again in this house!

Apricot Glazed Pork Chops (from Brianna)


1 teaspoon cornstarch
1/8 teaspoon ground ginger
1 tablespoon soy sauce
1 teaspoon water
1/4 cup Apricot preserves
1 tablespoon lime juice
1-1/2 teaspoons olive oil
1 garlic clove, minced
3 Boneless Pork Chops, Fat trimmed

In a small saucepan, combine the cornstarch, ginger, soy sauce and water until smooth. Stir in the apricot, oil,lime juice and garlic until blended. Bring to a boil; cook and stir mixture for 1-2 minutes or until thickened.

In a large oven safe skillet, add the pork chops browning slightly on each side, about a minute each. Add the apricot glaze. Transfer the pork chops to the oven, uncovered, at 400° for 15-20 minutes or until pork juices run clear.

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