Apricot Pork Chops
I try to limit the amount of red meat I eat. I like it a lot, but at my age there isn’t much sense in pushing it, and lately have been struggling with my weight. Living the life of an internet marketer kinda does that to you - I spend 8 - 12 hours a day in front of the computer, and lack of exercise is getting my old bones and joints in horrid shape. Price of getting old, I guess.
My ex-wife and I have finally become friends after 34 years of marriage, and it is a relief to me to share some of her recipes. She made some of the best meals I have ever ate. This is her version of Apricot Pork Chops, with a twist by me.
Enjoy…
2 large porkchops, about 3/4 inch thick and trimmed of all fat
1 large onion, thinly sliced
1 16 ounce can apricots in juice - retain juice
salt and pepper to taste
1/2 teaspoon ground ginger
1 large bay leaf
This recipe is as simple as it gets. Brown the pork chops in a non stick skillet. Retain about 2 TBS of drippings. Pour some of the apricot juice into the drippings and stir to make a sauce. Layer sliced onion in bottom of pan. Place pork chops on top of onions, and pour apricots and remaining juice over the chops. Add ginger and bay leaf.
Simmer for about 1 to 1 1/2 hours on low. You want the chops to just barely simmer until very tender.
Serve with garlic mashed potatoes and new peas.
Peace,
Charlie~
