Which seasoning would taste better with a pork/apricot recipe...?!
Rosemary!? Thyme!?
The original recipe (which we tried and loved) was for pork cherries with rosemary!. There was a footnote saying we could use apricots as well, but I'm not sure about that seasoning working with a different fruit!.
Thoughts!?Www@FoodAQ@Com
The original recipe (which we tried and loved) was for pork cherries with rosemary!. There was a footnote saying we could use apricots as well, but I'm not sure about that seasoning working with a different fruit!.
Thoughts!?Www@FoodAQ@Com
Answers:
The pork recipe will work with just about ANY fruit, apricots, cherries, plums, apples, peaches, etc!.!.!.!.!.Pork and fruit are a natural flavor combination!.!.!.!.!.Here's an easy one too: (and if you don't count the salt and pepper, it's ONLY 4 ingredients)
Apricot Pork Chops:
4 bone in loin chops, 3/4 inch thick
1/2 cup Apricot preserves, jam, or whatever
3 TBS Dijon Style mustard
Salt/Pepper
1/4 cup cider vinegar
In a small bowl, mix preserves and mustard, set aside; Generously salt and pepper chops!. Preheat skillet and brown chops, about 5 minutes on each side!.!.!.!.!.When chops are almost done, pour preserve mixture over them, cover for 5 minutes!.!.!.!.!.Remove chops and keep warm in a 200F oven!.!.!.
In skillet, turn heat to medium high, pour in vinegar to mixture, bring to a boil and reduce till thick!.!.!.!.Remove chops from oven, pour any juices into skillet and continue cooking till thick and bubbling!. Plate chops and pour sauce from skillet over chops!. Serve with hot buttered noodles and whatever green veggie you prefer!.!.!.!.Enjoy!!
BTW, this can also be done with boneless, skinless chicken breasts!.!.!.!.!.!.!.!.!.!.!.
ChristopherWww@FoodAQ@Com
Apricot Pork Chops:
4 bone in loin chops, 3/4 inch thick
1/2 cup Apricot preserves, jam, or whatever
3 TBS Dijon Style mustard
Salt/Pepper
1/4 cup cider vinegar
In a small bowl, mix preserves and mustard, set aside; Generously salt and pepper chops!. Preheat skillet and brown chops, about 5 minutes on each side!.!.!.!.!.When chops are almost done, pour preserve mixture over them, cover for 5 minutes!.!.!.!.!.Remove chops and keep warm in a 200F oven!.!.!.
In skillet, turn heat to medium high, pour in vinegar to mixture, bring to a boil and reduce till thick!.!.!.!.Remove chops from oven, pour any juices into skillet and continue cooking till thick and bubbling!. Plate chops and pour sauce from skillet over chops!. Serve with hot buttered noodles and whatever green veggie you prefer!.!.!.!.Enjoy!!
BTW, this can also be done with boneless, skinless chicken breasts!.!.!.!.!.!.!.!.!.!.!.
ChristopherWww@FoodAQ@Com
I like rosemary with anything, but I use oregano the most!.!.!. and basil or thyme!. I think you could use any of them, but rosemary is the strongest flavor!.!.!.!.!.!.!.Www@FoodAQ@Com
Either one would work!. Rosemary is a stronger flavor, thyme is more subtle!. You could also substitute a touch of sage for either seasoning as well!.Www@FoodAQ@Com
I think rosemary works better with pork and lamb, while thyme is better with poultry!.Www@FoodAQ@Com
either one would work!. you could also use nutmeg and ginger!.Www@FoodAQ@Com