Saturday, October 25, 2008

Pork Chops with Apricot Bourbon Sauce

If you haven't been able to figure out, I love cooking. It is how I unwind at the end of the day :o). I will look for recipes or make up my own as I go along. This recipe was very yummy. I made it a while back and got rave reviews from Dave. Now since this is supposed to be healthy, the way I made it healthy was to get low to no sugar Apricot Preserves, what ever you can find is fine. I also used lean, no bone, porkchops. For my diabetic friends and family, instead of using regular light brown sugar, use Splenda. So enjoy!!

1 tbsp vegetable oil
1 medium size red onion, chopped
1 jar apricot preserves (low to no sugar added)
1/3 cup bourbon
¼ cup cider vinegar
¼ cup packed light brown sugar
½ tsp garlic salt (sea salt)
½ tsp red pepper flakes
½ tsp ground ginger
1 tbsp cornstarch

4 rib pork chops ¾ inch thick (I used boneless, lean pork chops)
¼ tsp salt
1/8 tsp black pepper.

In a medium size saucepan, heat oil over medium heat. Add onion and cook for 5 minutes. Off heat, stir in preserves, bourbon, vinegar, brown sugar, garlic salt, red pepper flakes and ginger. Simmer 10 minutes uncovered, stirring occasionally. Mix together cornstarch and 1 tbsp water. Stir into saucepan; simmer for an additional minute. Remove from heat. Prepare outdoor grill with medium hot coals, or heat gas grill to medium high. Season pork chops with salt and pepper. Grill for 2 minutes per side. Reserve half of the sauce to serve on the side. Liberally brush both sides of chops with the remaining sauce and grill for 2 additional minutes per side. Serve chops with rice. Serve remaining sauce on the side. Note: Sauce can be refrigerated until ready to use or up to 1 week.

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