It’s so cold that I put the pork chops in the freezer to thaw!
Seriously, last night’s dinner of pork chops was delicious, and it’s all because of the “just right” slightly sweet savory glaze. This is a Better Homes and Gardens recipe, combining apricot preserves with Dijon mustard and white wine.
Apricot Glazed Pork Chops
2 thick pork chops, excess fat trimmed
Salt and seasoned pepper
½ cup apricot preserves
1 tablespoon Dijon mustard
½ cup white wine (or water)
1 teaspoon paprika
Season pork with salt and pepper.
Spray skillet with non-stick cooking spray and place over medium-high heat.
Add chops and onions, and brown chops on both sides.
Cook for 4-5 minutes.
In a small bowl, combine remaining ingredients and pour over meat.
Reduce heat to medium and cook covered until pork is cooked through, and fork tender.
Place on platter and top with sauce and onions.
Oh, la la! This is a tasty sauce for shrimp!
It has to be about as close to perfect for a rib recipe that I have come across. He says some friends have suggested he bottle the sauce and sell it to the public. I get that, as the sauce is so distinctive ~ a savory, tangy sauce!
Lazy Man’s Ribs
3 pounds pork baby back ribs, cut into eight pieces
2 teaspoons Cajun seasoning
1 medium onion, sliced
1 cup ketchup
½ cup packed brown sugar
1/3 cup orange juice
1/3 cup cider vinegar
¼ cup molasses
2 tablespoons Worcestershire sauce
1 tablespoon barbecue sauce
1 teaspoon stone-ground mustard
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon Liquid Smoke
Rub ribs with Cajun seasoning.
In a small bowl, combine the ketchup, brown sugar, orange juice, vinegar, molasses, Worcestershire sauce, barbecue sauce, mustard, paprika, garlic powder and Liquid Smoke.
Pour over ribs. Cover and cook on low for 5-6 hours or until meat is tender.
Having passed the grain stalls they came to the fritanguerías – the fried stalls – where sweaty, plump women dropped thick pieces of fish into enormous frying pans. Laid out on the wooden trays that served as counters, the fillets of fried fish immediately cooled to take on an almost mineral appearance while thick slices of fried plantain – patacones – were heaped around them.
Tomás González, In the Beginning was the Sea