Apricot Pork Chops
I’ve been married for nearly 4 years now. So I don’t think I count as a newlywed any longer. Although I do think my Omnivore is just cute as a button and I get nauseous butterflies in my stomach every time I see him. And yes, after all these years, he stills serenades me as I cook dinner:
So, back to the newlywed story. I’ve heard that many new husbands often request dishes from their new wives that are “just like mom used to make.” And that’s totally understandable. The new husband is feeling awkward and unsettled in his new marriage and some mama’s home cooking is just what he needs to help him attain some sure-footedness in that matrimony.
I remember writing my vows with the Omnivore. We had some ground rules during this process: if one of us really wants to make a statement during the vows that means *that much* then the other shall not veto that vow.
Imagine my surprise when my then-fiance’ requested that I include the line, “I shall not make a pork chop.”
Obviously my poor husband had been ruined on pork chops by his mother, who only ever created tough, chewy, leathery slabs o’ meat. And naturally, I complied…I was a vegetarian after all. Why would I go out of my way to make a dish that he requested me avoid?
That was, until, the year of the meat. 2010. And now I’m eating flesh (mmmm…flesh). And I’m wondering what a pork chop tastes like…because I cannot recall ever being served one in my life. And I come home from the grocery store, with a 4-pack of center cut chops, and the Omnivore’s face goes white. Not.Pork.Chops.
Lucky for me (us!), the recipe I used made for a delicious pork chop, with absolutely nothing in common with the mother-in-law’s rendition of yesteryear. So, wedding vows may have been broken, but the end result was worth it.
Apricot Pork Chops (3, adapted from CookingLight)
3 center cut chops
1 scallion, sliced
1 small onion, sliced
2 T apricot preserves
1 tsp minced garlic
1/4 cup water
1 T soy sauce
Preheat a stainless skillet coated with cooking spray. Add chops (seasoned with pepper) and cook over medium heat for 6 minutes on each side until a slight brown crust develops. Meanwhile, combine soy sauce, garlic, and apricot preserves. Remove chops from the pan and keep warm. Add onion to the skillet and cook until soft, about 4 minutes. Deglaze pan with 1/4 cup water and stir in apricot glaze mixture. Return chops to pan and simmer 1-2 minutes, flipping pork chops to ensure they are nicely coated. Garnish with scallions.
Total Fat 7.4 g
Cholesterol 51.1 mg
Sodium 334.9 mg
Potassium 370.0 mg
Total Carbohydrate 12.9 g
Dietary Fiber 0.8 g
Sugars 8.1 g
Protein 21.0 g