Glazed Pork Chops with Apricot-Ginger Sauce

I saw this in the new Our Best Bites cookbook. It is one of the "new" recipes that isn't on the website. I thought it was so good (so did Nathan and Mom). It also is really quick to make (like less than 30 minutes). I would suggest having everything already prepared and ready to cook, that is how fast it is. Anyway, try it. You won't be disappointed.

Glazed Pork Chops with Apricot-Ginger Sauce
by Our Best Bites


3/4 tsp kosher salt 
1/2 tsp garlic powder 
1/2 tsp onion powder
1/4 tsp black pepper
4 boneless pork loin chops, about 1/2 inch thick each
2 tsp olive oil
1 tbsp butter
1 clove garlic, minced
2 tsp minced ginger
1/2 cup chicken broth
2/3 cup bottled apricot-pineapple preserves

1. Heat a large skillet over medium-high heat.
2. While the pan is heating, combine salt, garlic and onion powders, and pepper. Sprinkle half of spice mixture evenly over one side of pork chops.
3. When the pan is hot, add the olive oil. Place pork, spice side down, in hot pan. Sprinkle remaining spice mixture on the top of the pork chops. Cook pork for 3 minutes and then flip and cook 3 additional minutes. Remove the pork from the pan and cover with foil to keep warm.
4. Reduce heat to medium and add the butter. When melted, add the garlic and ginger. Saute for about 30 seconds while stirring. Add the chicken broth and bring to a simmer. Use a spatula to scrape up the browned bits from the bottom of the pan and continue to simmer 1 minute.
5. Whisk in preserves. Bring the sauce to a simmer and return the pork to the pan. Cook for and additional 2-3 minutes on each side or until cooked through to an internal temperature of 160 degrees F.
6. Remove from heat and let the pork chops rest 5 minutes before serving. Serve over white or brown rice and spoon the sauce over each piece of pork.

Click here for a printable version.

Honey Lime Enchiladas

I'm not a big enchilada fan (it's a texture thing), but I'm posting this recipe because a) everyone else in my family loves this recipe and b) the honey lime filling. The filling is really, really good on soft tacos or in a taco salad. Yum!

Honey Lime Enchiladas
adapted from The Sisters Cafe

1.5 lbs pork or chicken, cooked and shredded

1/3 c honey

1/4 c lime juice

1 Tb chili powder

1/2 tsp garlic powder

2 (10 oz) cans green enchilada sauce

Monterey jack cheese (I normally use about 12 oz)

flour or corn tortillas

Mix together the honey, lime juice, chili powder, and garlic powder. Add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes.

Lightly spray a 9 x 13 pan with cooking spray. Pour 1 can green enchilada sauce into pan to coat the bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.

Pour remainder of sauce over enchiladas and sprinkle more cheese on top. Bake uncovered at 350 degrees for 30 minutes.

OR do what I like best and make just the filling part and roll it in a soft taco-sized tortilla with cheddar cheese, shredded lettuce, chopped tomatoes and sour cream. So good!

Apple Stuffed Pork Chops

A friend of mine posted this recipe on her blog ages ago and I have been meaning to try them. Well, last night was the night and now I am wondering why we waited so long. They were so delicious!



Apple Stuffed Pork Chops

4 boneless center cut pork chops, 1 1/4-inch thick
1 package (6 oz) stuffing mix for pork
1/2 cup chopped apple
1/4 cup dried sweetened cranberries
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
2 tablespoon packed brown sugar
1 tablespoon butter, melted

Preheat over to 425 degrees, line 10x15x1-inch pan with Reynolds Wrap Heavy Duty Aluminum Foil (for easy cleaning :))

Cut a pocket in each pork chop with sharp knife.

Prepare stuffing mix following package directions. Stir in apples and cranberries; set aside.

Stuff each chop with 1/2 cup stuffing. Press to flatten. Place chops in foil-lined pan; sprinkle with seasoned salt and pepper.

Bake 18 to 20 minutes. Remove from oven. Heat broiler. Mix brown sugar and butter; bush onto chops. Broil 3 to 4 inches from heat 5 to 8 minutes or until brown.