My Precious Pennies

I will be AWAY until late February as we do this moving thing...again.

Ginger from Attention Target Shoppers & Tricia from 1stopmom
will be holding down the fort in the meantime - thank you so much, ladies!

Monday, September 8, 2008

Mmm Monday: Pork Chops with Apricot Sauce

I got this recipe from the August issue of All You. It was their "Easy Recipe of the Month" and is featured on their pull-out calendar. It was an utterly delish meal, but I have to admit that I loved the Apricot Sauce a lot more than I liked the Pork Chops. But then again, I'm just not a Pork Chops kind of gal. I get so excited whenever I find a new sauce though, because I can use that sauce again and again for a number of different meals.

Ingredients

4 10-oz bone-in pork chops
Salt and pepper
2 tbsp vegetable oil
½ cup chicken broth
½ cup strained apricot jam (how do you strain jam anyway? I just used it straight out of the jar)
2 tbsp Dijon mustard
  1. Preheat oven to 350ºF. Mist a baking dish with cooking spray (or use the wrapper from sticks of butter). Season chops with salt & pepper. Warm oil in a skillet over medium-high heat. Add chops; cook for 3 minutes per side. Transfer to baking dish; roast for 10 minutes.
  2. Pour off fat from skillet; add broth. Bring to a boil over high heat, stirring. Boil until liquid is reduced by half, 5 minutes. Add jam; bring back to a boil. Cook, stirring, until thick and syrupy, 2 minutes. Stir in mustard.
  3. Lower heat to medium and return chops to skillet; turn over. Spoon remaining sauce over chops.
Like I mentioned, I'm not a big fan of pork chops, so the next time that I use this recipe it will probably be morphed into something like Chicken with Apricot Sauce.

1 comment:

Life as a Greenstreet said...

I've used this sauce with chicken...I really like it that way. Maybe you'd like it better with chicken.

 
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