 | I recently discovered a really neat blog, Budget Bytes. It's no secret that I love saving money, who doesn't? I spent a good hour pinning items on my Pinterest from the blog, there were so many good recipes to choose from. This is the first one I have cooked from the blog and it happens to be the original recipe that I had the link to. Years ago, I made a fantastic apricot chicken recipe, but I have since lost the recipe on some hard drive somewhere and I have tried recreating a few times, with little success. C started off saying that the kitchen smelled "pungent." Uh oh. Turns out, he really liked the sauce, surprise suprise. He also liked the Hassleback potatoes, even though he didn't want to. |
½ cup apricot preserves
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
¼ teaspoon garlic powder
¼ cup water
1 tablespoon olive oil
4 thin cut pork chops
Whisk together the preserves, mustard, vinegar, garlic powder and water. Set aside. Heat the oil in a large skillet over medium high heat. Salt and pepper the pork chops. Sauté the pork chops in the skillet until cooked through, about 3 to 5 minutes per side. Remove the pork chops to a plate and tent with foil. Reduce the heat to medium low and add the apricot sauce to the pan. Stir the sauce for 2 minutes, scraping the pan drippings from the bottom of the pan. Salt and pepper to taste. Return the pork chops to the skillet and coat with sauce. Serve.
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1 comment:
I finally had a chance to try this tonight! So delicious! I had to use peach jam instead, but so very yummy! Thanks!
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