This meal is what I call a blue plate special and it's served on my
favorite blue plate too. The apricot preserve provides the perfect
fruity sweetness to these Asian soy and ginger flavored pork chops.
I
love cooking with preserves because they also make such a beautiful
sauce/ glaze to meats. I simply made some steamed seasoned broccoli and
carrots to complete this meal. You can eat this with rice as well.
So the next time you see those bottles of fruity apricot or peach
preserves go on sale, think what wonderful dishes you can make with
them.
Ingredients:
4 bone in pork chops
salt and black pepper
1 bunch spring onions chopped (greens and white separated)
Asian Apricot Sauce:
1/4 cup apricot preserves
1/4 cup soy sauce
1 Tbs fresh ginger grated
2 cloves garlic freshly grated or finely minced.
1 Tbs sambal oelek
Directions:
Season
pork chops with a little salt and a sprinkle of black pepper. Heat pan
on high with 1 Tbs canola oil and pan fry both sides to get well
browned. Add the apricot sauce and low heat to medium low.
Cook for 10-15 minutes on medium low and add whites (bottom part of green onions). Taste sauce and adjust soy sauce or if you like more sweetness add more apricot preserve. Cook until sauce starts to glaze chop and chop is tender and cooked through. Serve with vegetables, rice etc... Garnish with green tops of green onions. Enjoy.
Ingredients:
4 bone in pork chops
salt and black pepper
1 bunch spring onions chopped (greens and white separated)
Asian Apricot Sauce:
1/4 cup apricot preserves1/4 cup soy sauce
1 Tbs fresh ginger grated
2 cloves garlic freshly grated or finely minced.
1 Tbs sambal oelek
Directions:
Season
pork chops with a little salt and a sprinkle of black pepper. Heat pan
on high with 1 Tbs canola oil and pan fry both sides to get well
browned. Add the apricot sauce and low heat to medium low.Cook for 10-15 minutes on medium low and add whites (bottom part of green onions). Taste sauce and adjust soy sauce or if you like more sweetness add more apricot preserve. Cook until sauce starts to glaze chop and chop is tender and cooked through. Serve with vegetables, rice etc... Garnish with green tops of green onions. Enjoy.
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