lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Friday, September 12, 2014

Panko Pork with Apricot Dipping Sauce

Panko Pork with Apricot Dipping Sauce
This meal was originally supposed to be an apricot pork stir fry.  The birthday dinner for my dad had been postponed and I had a jar of apricot jam I had bought to make his favorite baked brie.  C and I ended up meeting for lunch and we had Thai food, so I wasn't in the mood for a stir fry that evening, neither was he.  So Panko Pork with Apricot Dipping Sauce was born.  We'll call it the sweeter relative of Pork Things.  Miss F devoured hers, but she preferred to dip hers in mustard.  Crazy kid!
Panko Pork with Apricot Dipping Sauce

½ cup apricot jam
1 tablespoon Dijon mustard
1 tablespoon soy sauce
1 tablespoon apple cider vinegar
1 teaspoon Sriracha

1 egg
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 cup Panko (Japanese breadcrumbs)
2 boneless center-cut pork chops, pounded to 1/8" thickness
3 tablespoons vegetable oil, divided

In a small saucepan, stir together the jam, mustard, soy sauce, vinegar and Sriracha. Heat over medium to bring to a simmer, about 2 to 3 minutes.

Whisk the egg in a medium bowl. Combine Panko, salt, and pepper on a large plate. Dip in egg mixture, then in Panko, pressing to adhere. Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium heat and cook pork until golden brown and cooked through, about 2 minutes per side, adding 1 tablespoon vegetable oil after turning. Drain on paper towels. Serve the pork with the prepared apricot sauce.
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1 comment:

bristol plasterers said...

Never tried this recipe before, sounds really delicious though. Thanks for sharing.


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