boneless center cut pork chops (at least an inch thick)
cloves garlic – sliced
slices fresh ginger – peeled
toasted sesame seeds
salt & pepper
FOR THE GLAZE
16 oz. jar apricot preserves
fresh grated ginger
cloves finely minced garlic
1Blend all glaze ingredients together well and set aside.
2In a large shallow fry pan, heat both oils. Add Garlic and Ginger slices until they’re golden brown. Remove and discard. Salt and pepper both sides of the chops. Sear/brown them quickly in the flavored oil. Remove from pan and set aside, covered with foil.
3Turn up the heat and deglaze the pan with the Glaze Sauce, stirring vigorously with a whisk. After about five minutes, turn down the heat and return the chops to the sauce, turning once to coat.
4Cover and allow to cook over low heat for 15 mins or until chops are just firm to finger pressure. Remove chops and set aside to rest (cover with foil to retain heat). Bring the sauce back to the boil and keep stirring until desired thickness. Return chops to sauce just before serving and sprinkle with toasted sesame seeds.
5Best served over jasmati rice. (To kick the rice up a notch: throw in 2 – 3 thick slices of fresh ginger in the water – remove before serving)