Tuesday, February 23, 2010

Apricot Glazed Pork Chops


Man, do I love a good pork chop. I don't know if it's the Southern in me, or what, but anything made out of a pig (except the feet, and probably chitlins...), I'll most likely love it. Growing up, our chops were always lightly breaded and pan-fried. But now that I'm grown up, and in the Great White North, I'm pulling out the indoor grill pan. Have you ever used one of these? Let me tell you, It saves my life. A dear friend (Arnie) gave me a Calphalon panini pan, that doubles as a grill pan for our wedding (you can find them at Target, or at least you could then), and I use it all the time. So if you're looking to put together a wedding registry, or just work on accumulating more great kitchen items, a grill pan is definitely on your list!

So back to this recipe. I saw in Cooking Light this month (more on Cooking Light in another post) a little blurb about what you can do with apricot preserves. Not that apricot preserves are normally at the top of my diet list, however, I was recently gifted some Smucker's Simply Fruit apricot preserves. These have NO SUGAR whatsoever. It is sweetened using fruit juices. So, when you're dying for some jam on your Ezekiel bread, grab the Smucker's Simply Fruit preserves. They're great. And they are the inspiration for this recipe!

I served it with some roasted asparagus, because I'm tired of green beans. Hope you enjoy it!

Apricot Glazed Pork Chops
  • 1/4 cup Smucker's Simply Fruit apricot preserves
  • 2 Tbsp rice vinegar
  • 1 Tbsp low-sodium soy sauce
  • 2 healthy dashes of ground white pepper
  • 1 dash of ground ginger
  • 1 dash of garlic powder
  • 4 boneless pork chops
  • kosher salt to taste
1. Preheat your indoor grill pan (or regular grill) to medium heat. Spray with cooking spray.
2. Whisk together all ingredients but the chops.
3. Wash the pork and pat dry with paper towels. Sprinkle both sides with kosher salt.
4. Brush one side of pork with the apricot mixture. Place that side down on the hot grill. Brush glaze on other side.
5. Grill chops until done, about 4-5 minutes per side depending on thickness. Continue to baste with glaze while chops cook through. You may want to turn the chops more times than typically, so that both sides get glazed.

Carb options
Corn muffins always seem to go well with pork for me, but this pseud0-Asian glaze would also taste great with some steamed rice.

2 comments:

High-Heeled Foot in the door said...

Oh yum. I normally don't go for porkchops, but it looks amazing!

katty said...

This blog is wonderful and interesting, i really enjoyed reading!!! i must to say the apricot is delicious and contain many vitamin. That is why i prefer to eat it frequently. Actually when i bought my house through
costa rica homes for sale i didn´t see an apricot tree. Now i am really happy.