Recipe by Bert's Kitchen Witch
This recipe is based on one that was from my Grandmother's handwritten recipe note-cards. Over the years I've played with it and ended up with this Asian-inspired version.
- 4 boneless pork loin chops
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon onion powder
- 1⁄4 teaspoon garlic powder
- 1⁄8 teaspoon ground ginger
- 1 large white onion
- 2 tablespoons cooking oil
- 3 garlic cloves (minced finely)
- 3⁄4 cup apricot nectar
- 2⁄3 cup apricot preserves
- 2 tablespoons oyster sauce
- 2 tablespoons light soy sauce
Directions See How It's Made
- Chop onion.
- Mix together the 1/4 tsp of salt, pepper, onion powder, garlic powder and the Ginger.
- Season loin chops with the spice mixture.
- Heat a large skillet over medium-low heat, and add the 2 TBS of oil.
- Brown the onion and the loin chops for approximately 5 minutes per side.
- Mix together all the remaining ingredients in a bowl.
- When loin chops are browned on both sides, add the sauce mixture.
- Simmer on medium-low heat for approximately 15-20 minutes, until pork is done to an internal temperature of 170 degrees and sauce is reduced and thickened.
- Taste sauce (say Yum) and add more pepper or soy sauce to taste, if desired.
- Serve over steamed white rice.