Pork Chops with Apricot Ginger Glaze

I love when the flyers arrive! "Lowest price this year" "Three days only” “Buy one get two free” It's like Christmas every week.

It’s been a whole 7 days since I’ve been in a grocery store. I have never managed that in the past.

I see a chocolate bunny in my future...

I won’t lie, there are times I ‘m pacing, because I feel I’m missing out on sales, or I just need a grocery store fix.

It’s such a habit, and like with all habits, I need to break it. It's going to take more than a week.

I have to go soon since I'm almost out of milk, and the produce I have left is looking a little ragged.

This will be a test….with blinders on I will get the produce I need, and quickly visit the milk aisle, then it’s to the checkout. 

Think I can do it? We will see.

This personal challenge has made me take a closer look at what's in my fridge.

There are five different kinds of fat free or low fat dressing (two kinds there are two bottles of each). I guess that’s not too bad, but since I’ve discovered balsamic vinegar the expiry dates on the dressings are ticking away.

I have a couple bottles of homemade strawberry jam. Good for toast. They should be good for awhile yet.

A large bottle of apricot jam…best before date…May 2014. I need to deal with that.

That's as far as I got before I lost interest...but the apricot jam has some possibilities.

I'm not one for sweet sauces on meats or stir fry (unless it's Chinese), but I'm choosing pork.

Pork Chops with Apricot Ginger Glaze

4 pork chops (any style)

1 Tbsp olive oil

1/2 cup apricot jam

2 Tbsp brandy

1 Tbsp freshly grated ginger root

pinch salt

2 large fresh basil leaves, finely chopped

Fry the pork chops in the olive oil, browning on both sides until cooked through.

In a small saucepan, add the jam, brandy, salt, and ginger and bring to a boil on medium heat. 

Reduce heat, add the basil, and cook another few minutes to thicken the sauce.

You could probably substitute wine instead of brandy. 

I didn't have a bottle open, and if I opened one, lets just say it would be more than the pork into the sauce.

I do have brandy...not sure what for...and it was a good choice. A flavoured brandy would work as well.

Two thumbs up on this concoction.

(Shelley)