Monday, July 02, 2007
Tender Glazed Pork Chops (or Cutlets)
Here's a wonderful new recipe I tried last week. I've mentioned before how I make a meal for my parents each Thursday evening. I try to make a really nice meal that will last them for more than one night. This past week the pork sirloin grilling cutlets were on sale for $1.19/lb. so I planned to use them in a pork chop with apples recipe. But Thursday was a very hot day and that recipe just seemed too heavy. I found this glazed pork chop recipe in the Quick Cooking Annual Recipe book for 2006. It is sooooo delicious!
TENDER GLAZED PORK CHOPS
1/2 tsp. onion powder
1/2 tsp. dried oregano
Garlic powder to taste
4 boneless pork loin chops (about 3/4 inch thick) OR 1 to 1 1/2 pounds boneless pork sirloin grilling cutlets, same thickness
1 cup apricot preserves OR orange marmalade
1 - 1/2 tsp. lemon juice
1 - 1/2 tsp. lime juice
1 to 2 Tblsp. olive oil
Sprinkle the pork with onion powder, oregano, and garlic powder.
In a small saucepan, combine the preserves or marmalade with the lemon juice and lime juice. Cook and stir over low heat for 5 to 10 minutes or until preserves are melted.
Meanwhile, in a large skillet, heat the olive oil. Cook the pork over medium-low heat for 8 to 10 minutes or until nicely browned on one side. Turn the pork; generously brush with the glaze. Cook 8 to 10 minutes longer or until juices run clear. Serve with remaining glaze.
Yield: 4 servings.
I was out of apricot preserves so decided to use some orange marmalade I had on hand. It turned out to be a really nice flavor with the lemon and lime juice added. These are just delicious.