Thursday, April 15, 2010

Easy Apricot Glazed Pork Chops & Paying Homage to a Foodie Goddess Next Week

Another week is almost at a close. I actually did some cooking last weekend, this is just the first opportunity I have had to post.
Please forgive me...
I recently got back into school at DePaul, and between work and school/school related time (IE studying, reading course material, working on a team project)it's been hard to find the time to do all the cooking and blogging I want to. It's been almost a month since I have created a video recipe, and I'm really hoping to break that habit this weekend.
This weekend, I'm making a very special recipe. I have never made this before because my hand at French cuisine is shaky, and ruining this recipe would be like dishonoring the woman who's recipe and method I will attempt to duplicate.
They say that imitation is the highest form of flattery. Not everyone believes that. Julia Child didn't believe that, and when Julie Powell wrote a blog that followed Learning the Art of French Cooking by Julia, she was less than thrilled. Unfortunately Julia is no longer here, so I don't have to worry about the proverbial smack down if this recipe fails.
So next week, I will bring you Julia Child's Boeuf Bourguigon. Keep your fingers crossed for me foodies :)

Now that I'm done talking about whats up next week, lets discuss what went down last weekend...Apricot Glazed Pork Chops.
This recipe was so easy, and delicious I know I will keep it on hand to experiment with lots of different flavors. So here are the images and recipe from Easy Apricot Glazed Pork Chops.

Easy Apricot Glazed Pork Chops

Sprinkle salt and black pepper evenly over chops. Heat olive oil in a large nonstick skillet over medium-high heat; add pork. Cooks on each side until browned (About 5 minutes per side).
Remove Pork chop from pan, and keep warm. Combine preserves, wine, and ginger in a small bowl, stirring with a whisk. Add preserves mixture to pan; simmer 4 minutes or until mixture thickens. Return pork to pan; cook 1 minute, turning to coat.
Serve immediately with rice.