Tuesday, January 26, 2010

Asian Apricot Glazed Chops-Success!

Like I have said before, I am not the best cook. I try though. Even when a meal turns out horrible (wait for future post about my inedible dinner on Sunday), I still pick up my spatula and keep trying. I am finding that cooking can be learned. For awhile I was thinking it was a gift that some people had and others weren't so lucky. But, the more I cook and watch the Food Network and read cookbooks, I am discovering that cooking is actually pretty cool. Cooking mixes science with creativity. As long as you know some basic "rules", you can add your own twist and create something really tasty!
One cookbook that has taught me a lot is Better Homes and Gardens Anyone Can Cook cookbook.
The first tab of the book is titled: Intro to Cooking. The rest of the book is dedicated to recipes and each recipe page directs you to the portion of the "Intro to Cooking" tab that contains useful information related to that recipe. Genius! The other great thing I love about this cookbook is each recipe page lists the: calorie, fat, chol, sodium, carbo, fiber and fat information. Very useful when you are trying to slim the waistline!
One of the best meals I have prepared so far is the Asian Apricot Glazed Chops. I substituted some of the ingredients due to not being able to locate the Asian chili-garlic sauce at our store. Best part about this recipe is that Jackson ate the pork chop!!!! At least he ate 1/4 of the pork chop! He really didn't put up a fight either. Score!
I served the meal with a Steam Fresh package from Green Giant and strawberries and bananas sprinkled with sugar and honey. Neither of which Jackson ate. Enjoy!

Asian-Apricot Glazed Chops (adapted from Better Homes and Gardens Anyone Can cookbook):
1/3 apricot preserves
2 tablespoons Asian Ginger dressing (original recipe calls for 2-3 tablespoons of Asian Chili-garlic sauce)
2 teaspoons soy sauce
dash of ginger (orignal recipe calls for 1/4 teaspoon, but the dressing I used already had ginger so I didn't want to overpower)
4 boneless pork sirloin chops , cut 3/4 thick (I just grabbed what was in the meat case at Publix)
Oil for pan (I used olive oil)

*For glaze, place apricot preserve, dressing, soy sauce and ginger in small bowl. Sprinkle both sides of chops with Salt and Pepper
*Heat oil in skillet and add in chops. Cook over medium heat for 8-10 minutes (or until internal temp reaches 160F). Turn once through cooking and spoon sauce over chops.
*Spoon any remaining sauce over chops prior to serving.


1 comment:

  1. Glazed porkchops are always delicious!I'm stumped with what to make this week, I'll definitely try this one. Thanks for sharing, it looks like Jackson enjoyed it.