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Apricot Pork Chops with a Kick


2 Pork Chops, about 10 oz total
Salt, to taste
Pepper, to taste
Olive Oil, for cooking
2 Cloves Garlic, Minced
2 T Soy Sauce
1 oz Apricot Jam
2 T Water
Lime Juice, to taste
1 T Butter
1 Thai Chili Pepper, seeded and finely chopped

Pat pork dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-5 minutes per side. Transfer to a plate in the microwave to keep warm. Remove pan from heat to cool for 1 minute.

If pan is dry, add a little more olive oil. Add garlic and cook until fragrant, 30 seconds. Stir in soy sauce, jam, and 2 T water; cook, stirring, until thickened and glossy, 2-3 minutes. Remove pan from heat and stir in a squeeze of lime juice, 1 T butter, and a pinch of chili to taste.

Return pork to pan and turn to coat in glaze. Goes well with rice and carrots.

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