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Apricot Glazed Pork Chops

Moist and tender were hardly words you would have used to describe the pork chops I used to make.  In fact, more accurate descriptors would have been dry, chewy, and flavorless.  The only way I used to cook edible pork chops was to bake them on top of  dish of sauerkraut or smothered in condensed cream of mushroom soup.

One day I had pork chops and peaches in a southern restaurant.  They were moist, but not baked.   I was inspired to experiment with pork chops, fruit and glazes.  As a result, I can now make pork chops that do not seem like they are a jerky experiment gone bad.   A chain saw is no longer a required tool at the dining table.

This is my husband’s favorite of my pork chop preparations. It, like the others, is very simple.

As there is not much truly new, I know there are probably similar recipes. However, I developed this preparation on my own…without the aid of recipe.

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Comments

  1. Paula, these chops look so sweetly good! I know what you mean about getting pork chops just right. I, too have had problems getting them to remain moist and chewable. I tend to cook them a bit ‘pink’ to retain moisture. My science nerd brother tells me that the days of worrying about trichinosis are pretty much gone by. I;’m still a bit leery, but so far, I’m surviving! I do the same with pork tenderloin … just a bit of pink left in the center and all’s well …

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