Smoked Pork Chops with Spicy Apricot Sauce
Most smoked chops are fully cooked and only need heating through, but do check package directions just to be sure.
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.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.