Friday, January 12, 2007
Apricot Pork Chops
Cooking Light Annual Recipes 2006 Copyright 2005
4 (4-ounce) boneless loin pork chops
¼ cup chopped onion
¼ cup apricot preserves
1 tablespoon low-sodium soy sauce
2 teaspoons bottled minced garlic I used fresh garlic
¼ teaspoon salt
¼ cup sliced green onions
1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 6 minutes on each side or until done. Remove from pan; keep warm.
2. Add chopped onion to pan; sauté 4 minutes or until lightly browned. Stir in preserves, soy sauce, garlic and salt; cook 3 minutes or until thickened. Add pork to pan, turning to coat. Sprinkle evenly with green onions.
Yield: 4 servings
These didn't have a strong apricot flavor but they were very good. This was one of Cooking Light's 'Quick and Easy' recipes and it doesn't get much quicker or easier than this. You can make these pork chops faster than you could make frozen pizza. I got to use the apricot preserves I had left over from making Apricot Cream Cheese Thumbprints for Christmas. I threw out last year's jar when I bought this year's jar so I keeping up with my resolution of wasting less food.
I baked one layer of my son's birthday cake last night. I don't know if I added the sugar. I used the same recipe as last year, which is just a doctored up cake mix so they're sweetened from the cake mix, I just don't know if I added the sugar. I started to make the cake and my elderly cat started getting very sick so I was distracted. I also made a batch of cupcakes with the same batter and I ate 2 1/2 cupcakes trying to figure out if I added the sugar. It's not really the sweetness that concerns me - the cake doesn't seem as dense as I thought it was going to be. No matter - it tastes fine and will be covered with frosting (and I'll make sure to add the sugar to the other layer). I'm certainly not making another cake when there are half a dozen eggs in that layer but it's really bugging me.
Blast From The Past: Spicy Orange Beef from July 2006. This is another 'Quick and Easy' recipe from Cooking Light that was very good. I've been wanting to make it again but we haven't had beef (other than ground) in quite a while.
Question of the Day: Are you still keeping up with your New Year's Resolutions, new routines, etc, now that it's almost 2 weeks into the new year?