This is another really good pork recipe. I have been making this one for years and we all love it! Back before I had kids and was learning to cook, I ordered these recipe cards that I would keep in a notebook. That’s where this recipe was derived from and it has stuck with us ever since. I have made this over noodles or rice and it’s good either way. I hope you enjoy it too!
- 4 boneless pork chops
- salt and pepper
- 1-2 tablespoons coconut oil
- 1/2 cup apricot nectar
- 1/3 cup apricot preserves
- 1/4 cup soy sauce
- 2 cloves minced garlic
Heat oil in a large skillet over medium high heat. Sprinkle pork with salt & pepper and add to skillet. Cook on medium until browned on both sides (about 5 min on each side). Combine the nectar, soy sauce, garlic and preserves in a small bowl. I just take some of the preserves, add a little water and cook on the stove (or microwave) a little to make the ‘nectar’. Mix well and pour apricot mixture over the pork, reduce heat. Simmer, covered until pork is cooked through. This is about 20 min and I flip them after 10. Serve over rice or noodles. It might even be good over quinoa.
Here’s what I use for the sauce: Bragg natural soy sauce alternative, organic minced garlic (or I cut up my own minced garlic if I have any garlic on hand), and Cascadian Farm organic apricot preserves. The bottom picture is everything all mixed up. If you use these apricot preserves, it may help to know that I use about half of the jar when I make this. So I will use half for one meal, save the other half in the fridge for the next time I make it. Which is often since it is so good. 😉
Or you can use Coconut Aminos, soy sauce alternative, shown below. And here’s some coconut oil (I heard this is a good brand):
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