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SPICY APRICOT GLAZED PORK CHOPS
by Chris Milano
INGREDIENTS
4 boneless pork chops, 1/2-inch thick (about 6 oz. each)
salt and ground black pepper
1 Tbsp., plus 1 tsp. sesame oil
1 small red bell pepper, seeded and julienned
1 1/2 cups apricot preserves
1/4 cup San-J Tamari
1/4 cup San-J Szechuan Sauce
1 Tbsp. chopped pickled ginger
cilantro sprig, optional
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INSTRUCTIONS
Season both sides of the pork chops with salt and black pepper. Heat 1 tsp. of the sesame oil in a large skillet over medium-high heat. Add the bell pepper and sauté until caramelized, about 4 minutes. Remove to a plate and add the remaining 1 Tbsp. of sesame oil to the pan.
Add pork and sear 2 minutes per side. Add the apricot preserves, Tamari, Szechuan and ginger and bring to a simmer. Simmer 4 to 5 minutes or until pork is cooked through and the sauce reduces. Garnish with cilantro sprig if desired.
Serves 4
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Chris Miilano - Second Place winner |
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