Most smoked chops are fully
cooked and only need heating through. Serve with rice or couscous,
and green peas, if desired.
Smoked
Pork Chops with Spicy Apricot Sauce
- 4 smoked pork chops, about
1 inch thick
2 teaspoons vegetable oil
1/4 cup chopped onion
1 garlic clove, minced
1 jalapeno chile, seeded and minced
1/2 cup apricot jam or preserves
2 tablespoons cider vinegar
- Heat large nonstick skillet
over medium-high heat; brown chops on both sides (1 to 2 minutes
per side), remove from pan and set aside, keep warm.
- Sauté onion, garlic
and jalapeno in oil until tender, about 2 minutes, stirring constantly.
- Stir in jam and vinegar,
heat through; add chops back to pan, turn chops to coat both
sides with sauce, and simmer gently to heat through, about 3
to 4 minutes. Serve immediately.
Serves 4.
Recipe provided courtesy
of Pork, Be Inspired®.
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