It's not often that I have apricot preserves in the house - Chris and I are more the raspberry, strawberry, grape sort of people. But when I saw this recipe the other day, I decided, I was going to have to break down and buy something we normally wouldn't. Nine out of ten times, I will not buy an ingredient I know I will never use again. I will usually figure out something to substitute .... or, as in this case... I'll come up with another recipe to help use up what would maybe end up going to waste. Friday, I'll post another recipe that will feature apricot preserves. That way, if you are like me and know it won't get used any other way, you won't feel guilty about buying it!
This was a great recipe. The sweetness of the preserves and the spiciness of the chili garlic sauce worked perfectly together! I would use this marinade on chicken or shrimp or even fish. It is simple and delicious. I served these with a wasabi mayo sauce... mmmmmmmm.. it was fantastic!
Asian Apricot Glazed Chops
Adapted from BHG Grillin' & Chillin'
1/3 cup apricot preserves
1 Tablespoon chili-garlic sauce (Sambal Oelek)
1 Tablespoon soy sauce
drop or two of sesame oil
4 boneless pork loin chops
salt and pepper
a small bowl, mix together the first 4 ingredients until well
combined. Rinse pork chops and pat dry with a paper towel. Season both
sides with salt and pepper and place in resealable bag. Pour half of
the apricot mixture over the pork and seal the bag. Place in
refrigerator for 2 hours. Cover the remaining apricot mixture and place
in refrigerator until ready to use.
Remove pork and glaze from the refrigerator. Preheat
grill to 350 degrees F. Clean and oil grill grates. Place the pork
directly over the fire and brush the glaze over each pork chop grill 4 minutes. Flip pork chops and brush with remaining glaze. Grill another 4 minutes or until they reach an internal temperature of 145 degrees F. Remove from grill and allow to rest for 5 minutes before serving. Enjoy!
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