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

Ingredients:

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
http://ucanr.edu

Where to find apricots in the San Francisco Bay Area:
www.pickyourown.org/CA
http://ecologycenter.org/farmersmarkets










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