Tuesday, May 10, 2011

Pan-Fried Glazed Pork Chops

This is a recipe I adapted from Jamie Oliver's "Jamie's Food Revolution" cookbook. I doubled the recipe to serve four and omitted the fresh sage leaves. It was so super simple, and the pork chops fried up quickly! My whole family loved them glazed in apricot preserves. They were so yummy!

4 boneless pork chops, medium thickness
Olive Oil
Salt and pepper, to taste
Optional: 1 lemon
Options for glaze: applesauce, mango chutney, apricot jam or preserves, maple syrup, or honey

1. Using a sharp knife, trim the fat off the edges of the pork chops, saving the fat for rendering. Baste both sides of the chops with olive oil and sprinkle well with salt and pepper.

2. Heat a large saute pan on high heat. Add the fat from the chops to the pan, and fry until golden and crackling. Remove it from the pan.

3. Add the chops to the hot pan, and fry for 4-5 minutes on each side, turning about every minute.

4. Spoon a large tablespoon of your glazing ingredient of choice on each chop. Keep turning the chops in the glaze so they get nicely coated. Continue to cook them until they become golden in color and the glaze thickens. Remove the chops to a plate and allow them to rest for minute, squeezing a little lemon juice over them to balance out the sweetness.

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