In Honor of Garlic

Sometimes on a gray day, you need to pile on the flavor to liven up your dinner.

Garlic-Apricot Pork Chop Singles

Ingredients

1 boneless pork chop, medium-cut
salt
pepper
garlic powder
2 dried leaves of basil, crushed
1/4 cup flour
2 Tbsp oil
1 large or 2 small cloves of garlic
1 Tbsp apricot preserves

Directions

In a shallow dish, season the flour with salt, pepper, garlic powder, and basil. Coat the pork chop in the flour mixture, thoroughly covering all sides.

Heat the oil in a small frying pan on medium heat. Mince the fresh garlic. When the oil is hot (just beginning to pop), toss the garlic into the oil and stir fry it until lightly browned (less than a minute). Use a fork to remove the garlic. Set aside in a small bowl.

Place the floured pork chop in the hot oil and cook until browned, about 5 minutes per side. Slice in half to see if the meat is fully cooked in the center. There should still be some liquid around the meat.

Reduce heat to low and stir the apricot preserves and the browned garlic into the pan. Spoon sauce over the meat and continue cooking, turning periodically, until thoroughly glazed and a caramel-colored brown.

Serve with cooked carrots, steamed broccoli or spinach (which I forgot to buy), and whole wheat toast. Enjoy!