These braised chops have
a traditional fruit and pork flavor. Serve with boiled new potatoes
and a tossed green salad.
Aunt
Ginas Pork Chops with Apricot Sauce
- 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
Vegetable oil
- 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.
Nutrition Facts: Calories
325 calories Protein 24 grams Fat 8 grams Sodium 237 milligrams
Cholesterol 68 milligrams
Recipe provided courtesy
of Pork: The Other White Meat.
