
This was our supper tonight and the real reason I am sharing it with you is because of the
Smuckers Double Fruit Apricot Jam. Have you ever tried it? I licked a smudge off my finger and thought I had died and gone to heaven. I suddenly wanted to bath in the stuff. It was that good. I want to make toast just so I can smother the top with these luscious preserves, or dish up a big bowl of ice-cream and pour it all over top. Really I should just save myself the extra calories and eat it right out of the jar.
I could go on all night about Smuckers so I'll move onto the recipe.
Apricot-Mustard Pork Chops
1/3 cup apricot spreadable fruit or peach preserves
1 Tbsp prepared mustard (I'm not a big fan of prepared mustard, so I used a course ground mustard instead)
1/8 tsp ground ginger
4 pork loin chops, cut 1 1/4" thick.
1. For the glaze, combine preserves, mustard and ginger; set aside.
2. Ever so neatly trim the nasty old fast off the chop and season with salt and pepper.
3. Preheat your grill, turn down to medium heat and adjust for indirect heat. Grill for 35-40 minutes and glaze with sauce frequently during last ten minutes of grilling.
Yum!The
potatoes are a little something I picked up from my mom and the boys go crazy over them - we never have leftovers. Cut up baby potatoes, place on tinfoil, pour a little EVOO (extra virgin olive oil) over the tiny tots, be generous with the S & P. Wrap up in the foil and cook on the BBQ.
Salads I find very freeing; I used to feel tied down to recipes and having the exact ingredients, but those days are over. Mix greens serve as my base, then pretty much whatever I find in my fridge has a good chance of making it's way into my salad. Tonight I found walnuts, strawberries and some brie cheese - topped it off with some fig dressing and it's done!