Sunday, March 16, 2008

Sweet & Sour Pork Chops

What a surprise these were. I didn't think they would be as good as they were. The timing on the recipe is pretty accurate, as long as you have your heat set right. And may I remind you that pork isn't chicken. Pink is the new white with pork. So don't be worried if your chops are a little on the pinkish side.

And because I love it,
the chops were served with my favorite cucumber tomato salad.

4 bone-in pork chops
Kosher salt and ground pepper
1 cup apricot preserves
2 Tbsp soy sauce
1 tsp grated fresh ginger
1 Tbsp sesame oil
4 green onions, thinly sliced

Season pork chops on both sides with salt and pepper and set aside. In a small bowl, combine apricot preserves, soy sauce and ginger. Whisk to combine. Set aside.

In a large skillet over medium high heat, add sesame oil. Once the oil runs quickly in the pan, add the pork chops, cooking 2 minutes per side, until golden brown. Pour in apricot mixture and bring to a simmer. Partially cover and simmer 5 minutes, until pork is cooked through. Remove from heat and stir in scallions. Remove pork chops from the pan and set on a serving platter. Pour all remaining sauce over the pork chops.

Yields 4 servings.

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