Mornings like this keep me smiling. The weather in Minnesota has finally taken a turn for the greener and as the sun rolls into this tiny apartment in St. Paul, I finally feel the heavy weight of winter lift from the ground and from the hearts of all Midwesterners. From where I sit with my coffee and computer, I can hear the city come back to life. Conversations with friends and family feel brighter and lighter. Driving is fun again, not a dangerous hassle. Ladies have been liberated from tights and boots, and while my snow white legs might not be pretty, it's not stopping me from bravely wearing skirts and dresses. We can leave our apartments with just keys and a wallet, no need for all those layers. Scarves are optional. I can't even be mad when it rains, because it was in the 70s yesterday. People are choosing iced tea over hot tea. I'm choosing cold press over hot coffee. Everyone in the Twin Cities either has a dog or a bike that is happy to hit the streets after six months of snow. The farmers markets are open and ready for the year. Hello there spring, you sexy son of gun! We've missed you! Welcome back!
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 chops
2 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 directions
1/2 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
