Prep 15 mins
Cook 30 mins
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
- 1.23 ml salt
- 1.23 ml black pepper
- 1.23 ml onion powder
- 1.23 ml garlic powder
- 0.59 ml ground ginger
- 1 large white onion
- 29.58 ml cooking oil
- 3 garlic cloves (minced finely)
- 177.44 ml apricot nectar
- 158.51 ml apricot preserves
- 29.58 ml oyster sauce
- 29.58 ml light soy sauce
- 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.
Great easy recipe with lots of flavor. I made half a recipe using peach nectar but the rest as written. Served with fried rice. Great meal.
This was so good and so easy, I am surprised it is not illegal. I did not have any apricot nectar or apricot preserves so I followed reviewer, SWalkerâ€™s suggestion of simmering 1 cup apricots, Â¼ cup sugar and 2 cups water for an hour and then using my immersion blender. It ended up a bit sweet for me, so I added the juice of one small Meyer lemon. I also did not use any salt as oyster sauce has so much sodium - did not miss the extra salt at all - I donâ€™t know how good it would be just as written, but it sure would have to go some to beat what I had. This is defiantly a keeper, thank you , Bert's Kitchen Witch for sharing this great recipe.
Very Yummy!! My husband LOVED it!!