On Martin Luther King Jr. Day I am always thoughtful of the fact that his work is one of the reasons I can have the wonderful family I do and that my boys have the promising future ahead of them that they do.
I’m still blogging from the BHG After Work Cook Book. I have a ridiculous turkey recipe somewhere that has cherry pie filling, and now here’s cherry-glazed pork chops. I know Cherries Jubilee was popular, but did it really extend like this to the main course?
2 pork chops
1/4 cup cherry preserves
1 tablespoon light corn syrup
1 tablespoon red wine vinegar
Dash salt
Dash ground cinnamon
Dash ground nutmeg
Dash ground cloves
1 tablespoons slivered almonds, toasted
In skillet brown chops on both sides. Drain off fat. Sprinkle chops with a little salt and pepper. Add 1 tablespoon water. Cover; cook over low heat for 30 minutes. Meanwhile, in small saucepan combine preserves, corn syrup, vinegar, dash salt, cinnamon, nutmeg and cloves. Heat mixture to boiling, stirring frequently. Remove from heat; stir in almonds. Keep warm till ready to use. When chops have cooked 30 minutes, spoon on just enough sauce to glaze; cover and cook till chops are tender, about 15 minutes more. basting once or twice with remaining sauce. Makes 2 servings.
yes, fruit sauces and glazes were “the” thing.
My mom did chicken glazed with apricot preserves. It was delicious! She’d take a cut up chicken, dredge the pieces in flour to which she’d added salt and pepper, bake it, then shortly before serving spread the apricot preserves on the pieces, sprinkle them with almond slivers, and return to the oven until they were . . . glazed, I guess. That was her fancy, dinner party chicken recipe.