Here in the Pacific Northwest, we get a little snow, most years, but not all. This year we got more than normal, (I think it had something to do with El Nino…or La Nina…or global warming…or maybe none of the above?!) Anyway, tonight, while I was preparing this meal, I looked out the window and it was snowing. Not only was it snowing but we got about 3 inches. February is almost over! It was unusual to say the least, but really beautiful and not enough to cause problems. At least not for me. I was in a cozy, warm kitchen, cooking my heart out! On the menu? Apricot pork chops, mashed potatoes and roasted asparagus.
Pork chops were pretty popular around my neighborhood growing up. You could do a lot of different things with them and they were very economically priced. You can still find them on sale, as I did when testing this recipe, for cheap, cheap, cheap!! This week pork chops are 1.99lb. at our local supermarket. You’d be hard-pressed to find any meat these days for 1.99lb.
As a child, I grew up thinking pork chops and cream of mushroom soup were meant to be together. As an adult, I rarely ate pork chops, or to be honest, pork anything. Then I found a recipe in an early 1960’s cookbook calling for oranges and pork chops. I didn’t have any oranges, but I had some apricot preserves and dried apricots from another test, so I thought, “Why not?” My new favorite couple? Pork and fruit! I also added dried cranberries, (craisins), mostly for color. They are delicious, but if you don’t have any, that’s O.K., and besides, they aren’t really authentic mid-century! That’s why I didn’t put them in the recipe. Hope you like this combo as much as I do!
Apricot Pork Chops
Serves 4-6
1 Tbls. oil
4 large or 6 medium pork chops
Salt, pepper, garlic powder, to taste
1-14 oz. can chicken broth
1-10 oz. jar apricot preserves, (about 1 1/4 c.)
1 c. dried apricots, ( 1- 6 oz. pkg.), coarsely chopped
1 Tbls. butter
*****
¼ c. cold water
2 Tbls. corn starch
Cut visible fat off pork chops. Season both sides of the pork chops with salt, pepper and garlic powder. In a large heavy skillet or Dutch oven, on med.-high heat, brown meat in 1 tablespoon oil. When browned on both sides, stir in chicken broth, preserves, apricots, and butter. Cover and simmer for approximately 1 hour or more depending on the thickness of the chop. When tender, remove pork chops to a plate. Turn heat up until juices in pan begin to bubble. Mix water and cornstarch together and slowly pour into pan while stirring. Cook until gravy thickens, 3-4 minutes. Put pork chops back in the pan and heat. This is great over mashed potatoes!
Apricot Pork Chops
I vowed to myself that I would try to post almost daily. Tomorrow may be tough, so I went ahead and posted tomorrow’s post, tonight. If you want the real truth. I wasn’t going to post it until the first thing in the morning, but I accidently hit, “Publish”, and haven’t a clue how to undo! I am such a lost cause. I DO think I have figured out the picture thing though. That only took me a week…sigh!
Today’s trivia: In 1966 bell bottoms and mini skirts were the new fad.
midcenturymeals 
This does indeed look good! Love the combo of the fruit with the pork chops and fun trivia to boot!
Sounds great.
Thanks Ann!
Looks yummy! We like pork with Apricots!
As for posting…look just above the “publish” button and you should see a place that says “publish immediately” with an “edit” link beside it. If you click the edit link you can schedule the post to publish any day or hour you wish. I use it sometimes when I do batch cooking but want to space my postings throughout the week. Hope that helps and glad you’re making progress on the photo front! 🙂
You are awesome. Thanks!