Sticky Glazed Pork Chops

The Toddster does love himself a pork chop once in a while. I like them too, but whereas I would have a very difficult time giving up steak . . . the Toddster would have a really difficult time giving up his pork chops!!



I always like to buy a good free range chop. (I like happy meat.) I know you do pay a bit more, but I think it works out to a much better tasting piece of meat and I also think that if enough people demanded it, the shops would get the message and free range would become the order of the day, rather than the exception.



I refuse to support an industry which is inhumane, end of story! Every sense of my being tells me that we have a responsability to raise our animals, even the ones which will eventually end up on our plates . . . in a humane and caring manner. I think that is the way that God would have it.



Pork is a lovely rich tasting meat that lends itself well to fruity flavours. My mother used to cook her pork chops until they were as hard as plates . . . I don't think that's really necessary these days. I cook them until they are just done through, but still moist and tender. There is nothing more unpalatable than a pork chop you could use as a boomerang!



The sauce on these is really simple and yet incredibly delicious. It makes good use of preserves . . . apricot, pineapple and ginger . . . and a few add ins like dark soy and rice wine vinegar . . . the end result being something that is so delectable that it will have you licking your fingers and sucking on the bones.



Plain boiled rice and some steamed broccoli are the only side dishes needed. Nom Nom!!



*Sticky Glazed Pork Chops*
Serves 4
Printable Recipe

You will love the delicious flavours in these delectably moist sweet and sour glazed pork chops!

3/4 tsp fine sea salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp ground coriander
1/2 tsp freshly ground black pepper
pinch ground cloves and ground cinnamon
4 free range meaty bone in pork chops, each about 3/4 inch thick
(I like the ones with the rib bone attached)
2 tsp olive oil
1 clove of garlic, peeled and minced
2 heaped dessert spoons of apricot preserves
2 heaped dessert spoons of pineapple preserves (jam)
2 heaped dessert spoons of ginger preserves
125ml of chicken broth (1/2 cup)
1 TBS dark soy sauce
1 TBS rice wine vinegar

Mix together the salt, garlic and onion powders, coriander, black pepper, cloves and cinnamon. Rub this mixture into both sides of the pork chops.

Heat a large heavy skillet over medium heat. Add the oil and swirl it around to coat the bottom of the pan. Add the Pork chops and brown them well on each side and on the edges. Reduce the heat to low.

Whisk together the garlic, preserves, chicken broth, soy sauce and vinegar until well mixed. Pour this over the chops in the pan, turning to coat. Bring to a quick simmer. Cook for an additional 3 to 4 minutes per side, until the pork is cooked through and glazed and the sauce has thickened somewhat.

Serve hot with some of the fruity sauce spooned over top. Rice and broccoli go very well with this!



There's delicious Old Favourites Peanut Butter Cookies baking in the Cottage today!