Sweet, yet savoury is the perfect way to describe this new comfort food. Impress guests with this for a special dinner or treat your family to a gourmet Sunday dinner.Read More
I found this recipe from Publix last summer. But because Publix is prejudice and doesn’t allow anyone outside of the US to simply view the recipes, I had to have a friend copy and paste the recipe in an email for me. There is something about a glazed pork chop that sounds so irresistible. The reason it took me so long to try this recipe is because I couldn’t find apricot preserves in the food store locally. I didn’t think I would have any trouble finding it, but I did. So when I went away in February and found apricot preserves in Try Tuesday, I knew it was finally time to try this recipe.
We always use so even though the recipe calls for tenderloin, it came out just fine. So use whichever cut of pork you fancy. And the best part? This doesn’t require much work at all! Simply season and marinate overnight, before layering the apricot preserve over each cut, then pop them in the oven. I love quick and easy meals that turn out fantastic. It tasted as great as ordering it from a restaurant. The sweetness from the apricots is perfectly balanced out with the seasonings. This meal was definitely a win for my family so I can’t wait to make it again!
Apricot Ginger-Glazed Pork
1 lime, for juice
1 teaspoon fresh ginger, finely grated
1 pork tenderloin (about 1 lb)
4 tablespoons all purpose seasoning
1 tablespoon sesame oil
1 cup apricot (or peach) preserves
1 cup water
1 tablespoon fresh cilantro, coarsely chopped
Squeeze lime for juice (1 tablespoon); peel and grate ginger. Cut pork into 4 equal pieces; sprinkle with seasoning (wash hands). Chill overnight
Preheat oven to 350°F. Remove pork from refrigerator. Glaze each piece with a generous amount of the preserves. Pour water around the pork chops before covering with foil then place into oven.
Bake for one hour. Chop cilantro; sprinkle over pork. Serve with sauce on the side.
As always if you try this recipe, share a photo and tag me on social media using #lifebyolivia!
I found this recipe on ALDI’s and I immediately wanted to try it. With Thanksgiving coming up, this is the perfect alternative for those like me who do not have time to roast an entire turkey (or whatever it is you guys do). After making stuffed chicken breasts, I was confident that I could do this too! Has that ever happened to you? In my mind, I was wearing a cape and everything! But I had one major problem: I had never seen pork chops thick enough to stuff before.
I went to the store (still confident) to look for pork chop centers (which my mum told me would be the thickets part). When we could find any thick cuts, we went to the butcher who unapologetically told us that’s the thickest he cuts them and there are no more pieces to cut from. I didn’t know how I would make it. When I took them out Sunday morning to cook, I instantly knew they were to thin so I got the idea to simply put my stuffing on top. And trust me, it was just as good!
But I did make one boo boo. Don’t judge me: I forgot to season it! I know, how could I? We were rushing out of the house so I quickly threw it together then into the oven when mum asked if I seasoned it. It was too late as it had already been baking for 20 minutes. But when I went to eat it, all I had to do was sprinkle a little lemon pepper and balsamic vinaigrette and that little mistake made for the best meat dish I have EVER prepared! Can anyone say, GOAT?
Apple, Feta Cheese & Pecan-Stuffed Pork Chops
6 center cut pork chops
6 cups water, divided
½ lemon, juiced
¼ cup Honey or maple syrup
¾ teaspoon iodized Salt, divided, plus additional to taste
1 cup Chopped Pecans
2 tablespoons Unsalted Butter
4 Granny Smith apples, thinly sliced
6 tablespoons balsamic vinaigrette
¼ teaspoon Ground Black Pepper, plus additional to taste
6 ounces or Feta cheese crumbled
2 tablespoons lemon pepper
5 tablespoons cranberry sauce
In a medium pot, bring 4 cups water, lemon juice, honey (or maple syrup) and ½ teaspoon salt to a boil for 2 minutes.
Remove from heat, add 2 cups cold water. Pour the brine into a plastic container large enough for the chops. Add the chops, brine overnight.
Preheat oven to 350°. Place pecans on a baking sheet and bake for 5 minutes or until golden brown.
For the stuffing: In a large skillet over medium heat, melt the butter. Add the apple slices, ¼ teaspoon salt and ¼ teaspoon pepper. Sauté until tender. Remove from heat and allow to cool for 5 minutes. Add the chopped pecans and goat cheese.
Remove the chops from the brine.
If your pork chops are thick enough Slit each chop horizontally to create a large hole for the stuffing. Spoon the stuffing into the chops. Season each chop with salt and pepper and lemon pepper to taste. Then top with cranberry sauce (1 tablespoon per pork chop).
Place chops on a baking pan and bake for 20-30 minutes until internal temperature is 155-160°. Top with balsamic vinaigrette before serving and enjoy!