Food, Meat Recipes, Sauce Recipes, Technique

Try it Again for the First Time

Dig out your old best cookbook(s), go to the index and you will find, for sure, an entry for apricot-glazed pork, or ham or something. I haven’t done it in years. Thought of it though and so bought a jar of apricot jam to give it new try. I thawed out a vacuum-sealed piece of boneless pork chop, trimmed off the traces of fat, then cut it accurately into quarter-inch slices, lathered them with the apricot jam and let them marinate in the fridge for a couple hours.

It was wok night, so a stir fry of veggies was followed, in a thin wash of EVOO, by a quick toss of the apricot-marinated pork slices. Served in a heated pasta dish over the veggies, the pork was really good–not spectacular–but the apricot flavor came through and complimented the pork so nicely that it’s clear again why this idea has survived for years.

It’s quick, easy and delicious. And the jam is pretty good on breakfast toast too!

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