- 1/3 cup apricot preserves
- 1 teaspoon Gulden’s® Spicy Brown Mustard
- 1 teaspoon La Choy® Soy Sauce
- 4 bone-in pork chops, 1/2-inch thick (6 oz each)
- 2 teaspoons Pure Wesson® Canola Oil
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
||4 servings (1 chop each)
- Heat gas or charcoal grill to medium. Mix preserves, mustard and soy sauce in small bowl for the glaze. Place 2 tablespoons in small dish for glazing chops and reserve rest for serving with pork. Pat pork chops dry with paper towels. Brush lightly with oil; sprinkle with salt and pepper.
- Grill 3 to 5 minutes or until browned. Turn; spread with 2 tablespoons glaze. Grill 3 to 5 minutes more or until slightly pink in centers (160°F). Serve pork chops with reserved glaze.
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- 1 (1-pound) pork tenderloin, trimmed
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray
- 8 dried Mission figs
- 2 tablespoons balsamic vinegar
- 2 tablespoons water
- 1 tablespoon low-sodium soy sauce
- 1 (8-ounce) container refrigerated prechopped onion
- 1. Preheat oven to 425°.
- 2. Sprinkle pork evenly with salt and pepper; coat with cooking spray. Heat a medium-sized cast-iron skillet or other ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook 4 minutes or until browned on all sides, turning occasionally.
- 3. While pork browns, coarsely chop figs. Combine vinegar, 2 tablespoons water, and soy sauce in a small bowl. When pork is browned, remove pan from heat. Add figs, onion, and vinegar mixture to pan, stirring to loosen browned bits.
- 4. Bake, uncovered, at 425° for 15 minutes or until a thermometer registers 160° (slightly pink). Stir onion mixture; cover pan loosely with foil. Let stand 5 minutes before slicing.
Cooking Light Fresh Food Fast, Oxmoor House
A Food Distributor and Meat Processing