Pork Chops and Apricots
It’s easy for me to fall into a routine sometimes of eating the same meals during the work week. However, I’ve been making a conscientious effort to add a little variety to meat dishes, yet keep them simple enough and use what I already have at home. Adding apricots to pork chops was a perfect way to merge both sweet & salty, and use up a bag of dried apricots I had in my cabinet. I tell you now….I’ve gone hog-wild for this pork recipe so you may see it often in my Instagram stories.
4 pork chops
1 cup apricots, dried
1/2 cup onions, chopped small
1 garlic clove, minced
1/2 cup celery, chopped small
1/4 tsp poultry seasoning
salt and pepper to taste
3 tbsp butter
Preheat oven to 375 degrees.
Place apricots in a saucepan and fill with enough water to fully cover the apricots. Cover pan; bring to a boil. Remove from heat; let stand for about 5 minutes or until apricots are softened.
Meanwhile, season chops lightly (as they pork is already salty) with poultry seasoning, salt and pepper.
Heat skillet with 1 tbsp of butter. Cook chops until both sides are lightly browned. Before flipping the chop over, cut two (2) small slits in outer edge of each chop. The slits will help the chops to not curl. Flip chop over and cook for 2-3 minutes. Place aside.
Note: Do not clean the skillet or wipe out remnants. By leaving the skillet as is, you allow the flavor to seep throughout the dish.
Melt another tablespoon of butter in skillet. Saute onions, garlic, and celery over low heat until tender, but not browned. Push to side of the skillet.
Place the chops back into the skillet and cover with the onion-celery mixture.
Drain the water off the apricots and add to the skillet.
Drop remaining butter in skillet.
Bake in oven for 45 minutes.
If you try this recipe, let me know what ya think! You can even leave a comment below, and don’t forget to snap a pic and tag it #veethebaker on Instagram!
I LOVE seeing how you whipped it up in the kitchen!