In the September issue of Martha Stewart’s Everyday Food magazine, there’s a recipe for spicy apricot glazed chicken boneless breast. I didn’t want to eat chicken but I wanted to make it so I decided to use pork chops instead. Yes, it’s perfectly fine to change the meat whenever you feel like it. There’s no law against it at all.
- 1/4 CUP APRICOT JAM
- 1/4 TSP OF RED PEPPER FLAKES (or just a sprinkle if you have kids)
- 4 PORK LOIN CHOPS
- SALT AND PEPPER
Place the pork loin chops in an aluminum foil lined baking sheet. Season both sides of pork chops with salt and pepper. Broil the chops for about 5 to 6 minutes.
While the pork chops are broiling, make the glaze by mix together the apricot jam and pepper flakes. Depending on how spicy you want it, use 1/4 tsp of red pepper flakes or just a sprinkle like I did so the kids would only get a hint of it.
Brush the glaze on top of the chops. Put the sheet back in the oven. Broil until the meat is cooked which is about another 4 to 5 minutes. Or longer, depending how your oven is.
Serve with parmesan couscous and steamed asparagus. The combination of sweet and spicy is delicious.
Maybe next time I’d actually follow the original recipe and use boneless chicken breasts. I’d let you know