Asian Pork Chops
with Apricot Sauce
For the pork chops:
1/4 cup soy sauce
2 tablespoons sesame oil
2 cloves garlic, chopped
½ tsp Signature Spices Chinese Five Spice
6 pork loin chops, 1/2-inch thick
For the sauce:
1 cup chicken broth
2 roasted red peppers, quartered
5 apricots (about 1/2 pound), halved and pits removed or 5 dried apricots
2 cloves garlic, crushed
1-1/2 teaspoons finely grated lemon zest
Soy sauce
Jasmine rice
To make the pork chops: In a small bowl combine soy sauce, sesame oil, garlic, and
Signature Spices Chinese Five Spice. Place pork chops in a large plastic
resealable bag. Pour marinade over chops; close bag. Marinate in refrigerator for 2
to 3 hours, turning occasionally.
Meanwhile, make the sauce: In a 2-quart saucepan place chicken broth, roasted red
peppers, apricots, garlic, and lemon zest. Simmer over low heat for 30 minutes,
stirring occasionally. In a blender or food processor, purée until smooth and
thickened. Adjust consistency by adding more chicken stock to thin or using heat to
reduce and thicken, as needed. Add soy sauce, to taste. Keep warm.
Remove chops from bag; discard marinade. Place chops in centre of cooking grate.
Grill 12 to 16 minutes for medium (160°F/71°C) or 17 to 20 minutes for well-done
(170°F/77°C), turning once halfway through grilling time.
Serve each chop with some sauce and jasmine rice.
Makes 6 servings.
