With summer on my mind and spring outside my front door, I've been craving bright and flavorful dishes that are comforting but not heavy. I have recently been obsessed with combining sweet and savory, and this meal brings it all together with tangy fruit, salty soy sauce, and aromatic garlic. Because we haven't hit peak produce season yet, this recipe utilizes dried fruits to add color and a little zest. This is a quick and easy way to impress dinner guests or you can just impress yourself with a good weeknight meal.
Apricot Glazed Chops
2 boneless pork chops2 Tbls olive oil
Salt and pepper to taste
1 Tbls minced garlic
4 Tbls apricot preserves
2 Tbls soy sauce
In a medium size sauce pan, heat olive oil over medium-high heat. Salt and pepper the chops and add place in pan. Sear the pork chops, about 1 minute on each side, until they are golden brown. Reduce heat to medium-low and cover. Turn the chops once after about 5 minutes, cover again, and heat for another 5 minutes. Remove pork chops from pan, keep warm.
Return heat to medium high. Add garlic, apricot preserves, and soy sauce. Whisk together. Bring to a boil and continue whisking for 1 minute. Reduce heat to a simmer and continue to whisk for another 2-3 minutes until the sauce is well combined and thickened. Spoon over pork chops and serve immediately.
Note: When heating the sauce you may need to tip the pan, collecting the ingredients in a smaller area so that they do not burn under the high heat. Remember to keep stirring and add soy sauce a little at a time if the preserves are not dissolving fully.
Fruity Couscous
1 5.9 oz package of couscous (I prefer to use garlic seasoned), prepared to package directions1/2 cup dried apricots
1/2 cup dried cherries
1/2 cup pecan halves
Prepare couscous per package directions, fluff and set aside. Chop dried apricots into bite size pieces. Lightly fold apricots, cherries, and pecans into couscous. Serve immediately.
I hope this recipe finds you and yours on a lovely evening spent in! Try pairing it with a dry white wine or a wheat beer, you won't regret it!
As always, much love and cooking!
Whit