I know, it sounds a little odd, doesn’t it? But it’s pretty far from odd when the sweet tang of blackberry (or apricot) accents the other white meat. So, so good. Try it, you’ll like it. Feel free to throw thanks my way, or share it with someone you know. And it’s for one!
1/2 cup chicken broth (from can or prepared with bouillon powder)
1 tsp Dijon mustard
1 1/2 tsp vinegar (red wine vinegar if you have it)
2 tbls blackberry preserves (or apricot)
1 tbls oil
1 or 2 pork chops, boneless, center cut (about 1 1/4” thick)
salt and pepper
1/16 tsp of garlic powder or minced garlic (half of 1/8 tsp, or a pinch)
Mix the first four ingredients (broth, mustard, vinegar, preserves) in a bowl.
Heat up about a tablespoon of oil in a pan over medium high heat, then salt and pepper a pork chop (or two) and throw ‘em in, about 3 minutes per side until they’re good and brown.
Take ‘em out, then add the stuff in the bowl to the pan, mixing all the good bits up together. Reduce the heat to a little above simmer, then put the pork chops back in and cook until they’re done (5-10 minutes, but for crying out loud, use a meat thermometer, about 170).
Take the chops out again and keep ‘em warm, raise the heat on the pan, bring that glaze to a boil and keep stirring while it thickens, about 2 or 3 minutes. When it’s thick as you like, spoon it over the pork chops and season with salt and pepper.
Yum! Uh, let me say that again. Yum! Easy and tasty. Let me know if you like the blackberry best, or if apricot’s your thing. Pictures to come.