Ingredients
· 1 tablespoon sesame oil
· Salt and ground black pepper
· 4 (4-ounce) boneless pork loin chops
· 1 cup apricot preserves
· 2 tablespoons reduced-sodium soy sauce
· 1/4 cup chopped scallions
Directions
Heat oil in a large skillet over medium-high heat. Season pork chops all over with salt and black pepper and add to hot pan. Cook chops 2 minutes per side, until golden brown. Add apricot preserves, soy sauce and ginger and bring to a simmer. Partially cover and simmer 5 minutes, until pork is cooked through. Remove from heat and stir in scallions.
http://www.foodnetwork.com/recipes/robin-miller/sweet-n-sour-pork-chops-recipe/index.html
Sautéed Bok Choy
1 head of bok choy (baby is better if you can find it)
Soy Sauce
Sesame Oil
Directions
Add a tablespoon or so of oil in a heated skillet. Place bok choy in pan let cook. Add some soy sauce for flavor, and let bok choy brown a little.
The original pork chop recipe called for ginger but I do not like ginger so I left it out. These pork chops are phenomenal! Sweet, juicy, and tender. Depending on how thick the chops are, they will most likely require a longer cooking time than mentioned above. Be careful not to add the apricot preserves too early because it will burn if you let it cook too long. As a side dish I made sautéed bok choy which is really delicious and goes along with the Asian theme. If you want a starch to go along with these meal, some sort of Asian noodles would be a wonderful addition!
CityCooker 