Monday, September 20, 2010
Balsamic Apricot Glaze
"I'll grill!" said my husband as he pulled out the pork chops and a bottle of generic barbecue sauce.
"NOOOOO!" I yelled chasing him outside, "Don't do it!"
"Grilling is fine," I replied already backing away with the pork in hand, "I'm just going to go get this meat ready for you."
1/2 tsp red pepper flakes
Whisk all ingredients together and coat meat. If you have time, you can marinate your pork or chicken in the sauce for a 1/2 hour or more. Or you can glaze the meat just before it cooks, either in a pan or on the grill.