As I’m sure everyone has noticed, most of the recipes that make it on the blog are baking related as opposed to cooking related. That’s not because we never cook – we just tend to cook the same things over and over again (and most of the time they’re not very blog-worthy). Last week, however, we tried this new recipe for pork chops on a whim. When Shane caught me emptying a jar of apricot preserves to make these, I was pretty sure I’d be the only one eating them. Fortunately, he believed me when I told him the finished sauce wouldn’t taste like apricots and gave these a shot. He really liked them and so did I! They’re surprisingly easy to put together, especially because there are so few ingredients. Our pork chops were a little too thick and wound up a bit too dry but otherwise, a great dinner!

Sweet-n-Sour Pork Chops
from Robin Miller,

1 tablespoon sesame oil
Salt and ground black pepper
4 (4-ounce) boneless pork loin chops
1 cup apricot preserves
2 tablespoons reduced-sodium soy sauce
1 teaspoon minced fresh ginger
1/4 cup chopped scallions (I omitted these)

Heat oil in a large skillet over medium-high heat. Season pork chops all over with salt and black pepper and add to hot pan. Cook chops 2 minutes per side, until golden brown. Add apricot preserves, soy sauce and ginger and bring to a simmer. Partially cover and simmer 5 minutes, until pork is cooked through. Remove from heat and stir in scallions.

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