Recipe #466
Pork Chops with Prunes and Apricots
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 15 min |
| Total: | 30 min |
4
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Pork |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 4 1 1/2-inch (4-cm) thick boneless pork chops, 4 to 5 oz. (120 to 150 g) each
- 3 Tbsp. (45 mL) 100% soy soft margarine
- 2 Tbsp. (30 mL) chopped fresh rosemary
- Salt and pepper to taste
- Prune and Apricot Garnish
- 12 dried apricots
- 12 pitted prunes
- 4 cloves garlic, chopped
- 2 cups (500 mL) canned sauerkraut, rinsed and drained
- 1 tsp. (5 mL) cayenne pepper
Preparation
Plump apricots in 125 mL (1/2 cup) water.
Plump prunes in 125 mL (1/2 cup) water.
Preheat barbecue to medium.
Trim chops, brush with melted margarine and sprinkle with rosemary. Salt and pepper.
Grill chops 3 to 5 minutes per side.
In a frying pan, brown garlic over medium heat in butter and oil.
Add sauerkraut, apricots and their juice, prunes and their juice and cayenne pepper.
Cook 2 to 3 minutes.
Pour garnish on a platter and arrange pork chops on top.
Suggestion
Bone-in pork chops can also be used for this recipe. They are easier to turn with the tongs when barbecuing.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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