Skillet pork and apricots
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Posted by Stu Hopper -------------------------- | ||
| 4 | eaches | Iowa Pork Chops (1\" thick) |
| Ground nutmeg | ||
| Ground ginger | ||
| 4 | eaches | Apricot halves |
| Brown sugar | ||
| Parsley, watercress or green pepper strips | ||
Directions
Season chops with nutmeg and ginger; brown in melted fat. Pour off liquid. Place canned apricots halves (with skin on) upside down on meat servings. Pour juice over all in skillet, sprinkle generously with brown sugar. Cover and simmer 15-20 minutes until meat is done.
Syrup will burn easily if heat is too high. Remove meat servings with fruit garnish to heated platter, spoon syrup over servings and garnish with parsley, watercress or green pepper strips. NOTE: Cooked carrots or sweet potatoes can be added to the syrup the last 10 minutes until glazed and heated through. Pineapple chunks or slices may be substituted for apricots.
Thicken syrup with corn starch for gravy.
Submitted By STEWART HOPPER On 02-07-95
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