Aunt Gina's Pork Chops with Apricot Sauce
These braised chops have a traditional fruit and pork flavor. Serve with boiled new potatoes and a tossed green salad.
2 boneless pork chops, 3/4-inch thick
4 tablespoons apricot or peach preserves
1 clove garlic, minced
1 1/2 teaspoons soy sauce
1/2 cup orange juice
1 teaspoon cornstarch
- For sauce, in a small saucepan combine apricot preserves, garlic and soy sauce; bring to boiling. Stir orange juice into cornstarch and add to saucepan. Cook over medium heat, stirring constantly, until sauce thickens. Cook and stir 2 minutes more. Remove from heat and keep warm.
- Heat skillet over medium-high heat. Brush chops lightly with oil and brown on each side; pour half of the orange-apricot sauce over chops. Cover tightly; cook over low heat for 5 to 6 minutes or until chops are just done.
- Serve chops with remaining orange-apricot sauce.
Makes 2 servings.
Nutritional Information Per Serving (1/2 of recipe): Calories 325 calories Protein 24 grams Fat 8 grams Sodium 237 milligrams Cholesterol 68 milligrams.
Recipe provided courtesy of National Pork Board.