It’s that time again, Beverly Jo Noble has shared another amazing recipe with us. Check out her cookbook A Lifetime of Recipes. It’s all about cooking and baking with fresh fruit. Each fruit has its own chapter, say I have some extra Strawberries I need to use up I flip to the strawberry section of her book and choose from tons of great recipes. If I go to the Farmer’s Market and see that Plums are cheap I grab some and rush home to flip through the section on plums. From Plum Sherbert to Spareribs and Plums and Plum Brandy she has it all.
So grab some fresh apricots for this recipe and while you’re at it get some extra so you can make her Apricot Amaretto Cake to go with your delicious pork chops. You can pick up a copy of her cookbook A Lifetime of Recipes here.
1 cup chopped apricots
2 Tbsp. sugar
2 Tbsp. Dijon mustard
2 Tbsp. sherry
4 center-cut pork chops
24 green onions
In a small saucepan, stir together apricots, sugar, sherry, and mustard. Cover and cook over low heat, stirring occasionally, until apricots are cooked through.
Off heat, use potato masher to yield texture like chunky applesauce.
Broil chops about 4 inches from heat for 6 minutes. Turn; broil 2 minutes. Then spoon half of glaze over chops and broil 4 minutes longer.
Slice green onions into 1” pieces, discarding ends. Stir-fry in nonstick skillet with a little spray coating for 2-3 minutes. Stir in remaining glaze; heat through. Serve
with pork chops.
350 cal/serving, 19 g carbs, 22 g protein