This has become a go to favorite of mine recently. It's a succulent, sweet meat, with a nice kick from the ginger. It's quick, super easy, and is great with a side of green veggies. If left to my own devices I'll broil some seasoned Brussels sprouts, but Forrest likes broccoli and loves rice. I love pineapple though, so I tossed that on the grill for me.
I've also started using my Forman Grill, which is how these were prepared, but there is a lot of variety in how you can cook these. You can pan fry them, bake them, or grill them. Additionally this glaze can be used with a pork loin and served at a dinner party. The best way to do this for pork chops is on the grill, a pork loin is best seared on the stove, then baked in the oven.
4 pork chops
1/4 cup apricot jam
1 teaspoon grated ginger*
1 tablespoons soy sause
Mix ingredients for glaze in a small dish. Heat oven, grill, or pan - see below.
Grill: cook meat 2 minutes each side, brush with glaze and finish cooking.
Bake: Set oven to 400º, place chops in a baking dish, brush or spoon on glaze. Bake about 15 mins, or until about 160º internal temp.
Pan fry: Heat pan (non-stick is best) to medium high. Sear chops for 1 minute each side. Brush with glaze, and finish cooking.
*Tip: Freeze your ginger and grate it while frozen. It makes working with ginger waaaay easier.
Short hand: Mix the glaze, sear your meat, brush with glaze. Finish cooking. Serve hot!