Yields: 4 servings
Ready in: 30 min
Ingredients:
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp dried oregano
4 bonless pork loin chops (3/4 inch thick, 4 oz each)
1 cup apricot preserves
1 1/2 tsp lemon juice
1 1/2 tsp lime juice
2 tbsp olive oil
Directions:
1. Combine the onion powder, garlic powder, and oregano; sprinkle over pork chops.
2. In a small saucepan, combine the aprioct preserves, lemon juice and lime juice; cook and stir over low heat for 10 minutes or until preserves are melted.
3. Meanwhile, in a large skillet, cook pork in oil over medium-low heat for 8-10 minutes or until lightly browned on one side. Turn chops; cook 8-10 minutes longer or until juices run clear. Serve with remaining glaze.
Tip: Try this glaze on chicken as well!
This recipe was found on page 19 of Simple and Delicious magazine, July/August 2006 issue. Photo from google search.
Ready in: 30 min
Ingredients:
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp dried oregano
4 bonless pork loin chops (3/4 inch thick, 4 oz each)
1 cup apricot preserves
1 1/2 tsp lemon juice
1 1/2 tsp lime juice
2 tbsp olive oil
Directions:
1. Combine the onion powder, garlic powder, and oregano; sprinkle over pork chops.
2. In a small saucepan, combine the aprioct preserves, lemon juice and lime juice; cook and stir over low heat for 10 minutes or until preserves are melted.
3. Meanwhile, in a large skillet, cook pork in oil over medium-low heat for 8-10 minutes or until lightly browned on one side. Turn chops; cook 8-10 minutes longer or until juices run clear. Serve with remaining glaze.
Tip: Try this glaze on chicken as well!
This recipe was found on page 19 of Simple and Delicious magazine, July/August 2006 issue. Photo from google search.