Wednesday, August 28, 2013

enjoying the last days of summer! Grilled pork chops with zesty apricots

My son started kindergarden today.  What a change!  I started feeling sad that summer is over.  When I was a child we'd spend lots of time around the campfire and BBQ, practically eating most of are meals outdoors.  When fall came, I remember my mom making pork chops, they were delicious!

Grilled Pork Chop with Zesty Apricots

Makes 4 servings


4 teaspoons plus tablespoon olive oil
1/4 cup of dark brown sugar
1 tablespoon garlic powder
1 tablespoon plus 1/2 teaspoon of salt
1 tablespoon freshly ground pepper
1 teaspoon dried sage
4 double-cut, bone-in pork loin chops (about 2 pounds)
1 small red onion, diced
6 apricots, pitted and quartered
1 tablespoon honey
1 tablespoon fresh lime juice (about 1/2 medium lime)
1/2 teaspoon lime zest (about 1/2 medium lime)
1/4 cup chopped fresh cilantro (about 1/4 bunch)

1.  In a small bowl, stir together 4 teaspoons of oil, brown sugar, garlic powder, 1 tablespoon salt, pepper, and sage.  Rub mixture onto both sides of each chop.  Place chops in a 2 gallon resealable plastic bag, and refrigerate for at least 3 hours or up to overnight.

2.  In a medium pan over medium heat, heat remaining oil.  Add onion and sauté for 2 minutes.  Add apricots, honey, and lime juice; reduce heat to medium-low and sauté 1 more minute.  Remove from heat and stir in lime zest, cilantro, and remaining salt.  Set aside.

3.  Preheat grill to medium-high heat.  Grill chops until an instant read thermometer registers 150% F when inserted into the thickest part of a chop, 12-16 minutes per side.  Transfer chops to a clean plate; cover with foil and let rest for 5 minutes.  top with reserved apricots before serving.

"Plump, golden, sweet apricots, ripe for picking summer through fall."
University of California
Marin Master Gardeners

Where to find apricots in the San Francisco Bay Area:

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