Balsamic Apricot Glaze

The pork chops had been staring at me for awhile. I bought them days ago to go with some platains that I picked up even earlier.

Then came the busy evenings, snack dinners, and fruit flies. Out went the plantains. But those pork chops. I just can't throw away food that I've spent more than a couple bucks on.

A free evening came around.

"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!"

"We don't have to grill," replied my husband a bit startled and confused, "It's just so nice outside."

"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."

And so Balsamic Apricot Glazed Pork Chops were born!

Balsamic Apricot Glaze

Ingredients

3 tbsp oil

3 tbsp Apricot jam

2 tbsp Balsamic vinegar

2 tsp Kosher salt

1/2 tsp red pepper flakes

Directions
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.

I dredged the pork chops in the glaze and handed them over to my husband who slapped them on a hot grill and went to go test some of his homebrew. The meat was over cooked. However, the flavor was delicious - sweet, spicy, and deep! Topped off with some bleu cheese crumbles, served with my warm Pear Berry Balsamic Salad and a pint of Garage Beer (my husband's unofficial beer label) and I didn't even care that it started sprinkling rain in the middle of dinner.