I had such luck with the Cherry-Glazed Chicken that I thought I would continue with the meat-meets-sweet-spicy-and-savory theme. The noodle dish is a great complement to the chops and is quick and easy to make.
Apricot-Glazed Pork Chops
6 boneless pork chops
1 (10 ounce) jar apricot jam
2 apricots, seeded and chopped
2 tablespoons soy sauce or gluten-free Bragg’s Aminos
2 tablespoons rice vinegar
2 tablespoons sweet chili sauce
1/2 teaspoon garlic powder
1/4 teaspoon powdered ginger
Mix the jam, soy sauce, vinegar, sweet chili sauce, garlic, and ginger in a sauce pan over medium heat until blended (about 5 minutes). Remove from heat and let cool.
Put the chops in a zip-top bag and cover with the marinade. Toss to coat. Squeeze the air out of the bag, seal it, and put it in the fridge to marinate for at least 4 hours, overnight is better.
Set up your grill for a direct cook over medium (350°F) heat.
Remove the chops from the marinade. Save the marinade into a small saucepan. Add the apricots and and bring to a boil over medium heat. Let boil for about 3 minutes, until the marinade has thickened to the point that it will coat the back of a spoon. Remove from the heat and let cool.
Pour off 1/2 cup of the marinade to use for basting the chops. Save the rest to pour over the chops when they are done.
Season the chops on both sides with a little salt and pepper.
Grill the chops 10 minutes on one side, flip and grill another 5 minutes on the second side. Brush with marinade and grill for 5 more minutes. Flip, brush, and grill another 5 minutes, or until the internal temperature of the pork hits 140°F.
Remove the chops from the grill and let rest 5 minutes. Drizzle with the reserved marinade before serving.
You can put it together in advance and stash it in the fridge. Just take it out early so that it comes to room temperature for serving.
2/3 cup peanut butter (natural if possible)
1/4 cup soy sauce or gluten-free Bragg’s Aminos
2 cloves garlic, chopped
2 tablespoons rice wine vinegar
2 tablespoons sesame oil
2 teaspoons honey
1 – 2 teaspoons sriracha sauce
1/2 teaspoon powdered ginger
3/4 pound dried spaghetti (use corn or rice noodles to make it gluten-free)
4 green onions, thinly sliced
1 red bell pepper, cut into 1/8-inch-thick strips
1/2 cup snow peas
3 tablespoons sesame seeds
In a blender, combine peanut butter, soy sauce, water, garlic, vinegar, sesame oil, honey, pepper flakes, and ginger. Blend until smooth (about a minute) then pour into a large bowl.
Cook the pasta in a 6- to 8-quart pot of boiling salted water until al dente (if you are going to let this sit in the fridge, shorten the cooking time for a little firmer pasta). Drain into a colander and rinse with cold water.
Add the pasta, veggies, and sesame seeds to the dressing. Toss to combine.