Apricot Ginger Glazed Pork
adapted from Cooking Light magazine
time 20 minutes
4 boneless pork, center cut or chops (can do chicken or beef)
1/4 cup apricot preserves
2 tspn minced (tube) ginger (or garlic)
2 Tbspn soy sauce
splash of chicken or beef broth (see post about broth uses)
Heat a large, non-stick skillet over med-high heat. Add cooking spray or a Tbspn of olive or canola oil. Add pork to pan, cook about 6 min on each side (longer if really thick, or shorter if thin to save time.) Remove from pan and cover. (Can cut one open to be sure its cooked. It should not be pink in the middle.) If this is all new to you, you might have to put the pork back in the pan, or it might be over-cooked on occasion. Learning to cook takes practice, don't give up!
Add pre-chopped onion to pan, saute 4 min or until lightly browned and soft. Using a wooden or other non-scratch spoon, stir in jam, soy sauce, ginger (add broth if you want a little more sauce.) Add pork back to the pan and heat through. Serve and enjoy.
This was SO good. We all enjoyed this with rice and broccoli. M liked the sauce over her rice and veggies. So far 2 for 2 on the ginger paste recipes...