Apricot Pork Chops

2 Boneless Pork Chops

1 Tbsp. Apricot Jam

1 small Chili Pepper, finely chopped

2 Cloves of Garlic, chopped

1 Tbsp. Soy Sauce

1 Lime, zested and juice extracted

1 cup White Rice

12 Oz, Carrots, cut diagonally into 1/2 inch thick slices

1 Tbsp. butterP.  

S&P

Prepared rice, once is ready, add the zest of the lime, season to taste.

Preheat oven to 425.  Put the sliced carrots on a baking sheet and drizzle with oil, season with S&P, bake in the oven for about 20-25 until soft and slightly browned.

Pat dry the pork chops and season with S&P.  Drizzle oil into a frying pan and cook over medium high heat about 4-5 minutes for each side, until cook.  Set aside.  Reduce heat, letting pan cook a bit and then add the garlic, cooking for about 30 seconds, until fragrant.  Add the apricot jam, soy sauce and 2 Tbps. water, cook, stirring until thickened and glossy.  Take off the burner, add the butter and a pinch of chili, along with the lime juice. 

Return the chops to the pan and cover with the glaze.  Serve with the rice and the carrots.



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