Tasty Tuesday: Apricot Ginger Glazed Pork Chops

This recipe is gluten-free, dairy-free, egg free, soy free and peanut/nut free AND it still tastes good!  The rich glaze really dresses up the pork chop, and the unique flavors give it a not-another-pork recipe zip and zest

The best part is that it’s quite easy and quick too, so that’s my favorite kind of fancy–fancy without all the fuss.

Thank you Tracey Bartolomey of pawTree for sharing this recipe with us.

PREP TIME: 10 mins     COOK TIME: 15 mins     SERVES: 4

 

INGREDIENTS

1 and ½ teaspoons kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon pepper
4 boneless pork chops
olive oil for coating pan
another 1 Tablespoon olive oil
1 clove garlic, minced (or ½ teaspoon if jarred)
1 teaspoon ginger powder
½ cup chicken broth
⅔ cup apricot preserves* see note

INSTRUCTIONS

  1. Heat a large skillet over medium high heat with olive oil.
  2. While the pan is heating, combine the salt, garlic, onion and pepper. Lightly dip one side of the pork chops in the mixture.
  3. When pan is hot, place the pork, spice side down, in the hot pan. Sprinkle the remaining spice mixture on the top of the pork chops. Cook the pork for 3ish minutes and then flip and cook an additional 3ish minutes (until both sides are nicely browned). Remove the pork from the pan and cover with foil to keep warm.
  4. Reduce the heat and add the additional 1 Tablespoon of olive oil. Add the garlic and ginger. Saute for about 30 seconds while stirring. Add the chicken broth and bring to a simmer. Use a spatula to scrape up the delicious browned bits from the bottom of the pan and continue to simmer for 1 minute.
  5. Whisk in the preserves. Bring the sauce to a simmer and return the pork to the pan.
  6. Cook for an additional 2-3 minutes on each side or until cooked through.
  7. Remove from heat and let the pork chops rest for 5 minutes before serving. Serve over rice or quinoa and spoon the sauce from the pan over each piece of pork–don’t let that stuff go to waste! Use every precious drop.

NOTE:  Apricot preserves in the jam/jelly section of the grocery store may be hard to find. When it is, apricot-pineapple preserves work just as well!  The original recipe is from Allergy Awesomeness

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Have a ThirtyOne-derful day!

 

Tasty Tuesday: Yummy Treats for Your Pets

In honor of our fur baby who crossed the Rainbow Bridge last week…..

Tasty Tuesday is presented by Tracey Bartolomey of PawTree.com.  Heathy goodness for you pet..

The pawTree® Story

We’ve found a better way to do something; something so sensational that we’re bursting with excitement to share it with you!

After nearly a decade as a CEO in the pet industry, our founder, Roger Morgan, discovered something so exciting and revolutionary that he left his job and began a journey to create a company committed to making a difference in the lives of pets and people.

He pulled together a top team of veterinarians and a Ph.D. in animal science and pet nutrition to help pet parents answer the age old question, “What should I feed my pet?” The result is what makes pawTree stand apart from the rest.

Check out this video…

Here is another YUMMY recipe..

Check out this AWESOME special:

Be sure to join Tracey’s Facebook page, pawTree Pet Solutions.

Have a ThirtyOne-derful day!