This was so good. SO GOOD! The original recipe called for chicken and I mistakenly overlooked that and was so sure it said pork. This was the last family meal I made before my brother-in-law left the following day and to me it was a huge hit!
Coconut Pork with Apricot Sauce
Original Recipe from Pennis on a Platter
1 cup sweetened coconut flakes
1/2 cup flour
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
4 boneless pork scaloppini
1/2 cup unsalted butter, melted
1/4 cup apricot preserves
2 tablespoons Dijon mustard
Preheat the oven to 400˚F. Line a baking sheet with parchment paper.
Lightly beat the egg in a medium bowl; set aside. Mix the coconut, flour, garlic powder, salt and pepper in a shallow bowl. Working with one chicken breast at a time, dip the chicken in the bowl with the beaten egg and then coat with the coconut mixture. Place on the baking sheet. Once all chicken breasts are coated and on the baking sheet, evenly drizzle with the melted butter. Bake for 30 to 40 minutes, flipping once halfway.
To prepare the apricot sauce, mix the apricot preserves and the Dijon mustard in a small bowl. Chill in the refrigerator until ready to serve.
Sorry for not posting as much as i should be. The drive from upstate New York to Southern California was so long and freezing! It was a 41 hour, 2500 or so mile drive… never again. Since we had to pack all our goods, we had very limited ingreditents so we ate Pork Adobo once and then the next night we had Chicken Adobo (using boneless skinless chicken thighs). I usually make the normal one that just uses soysauce, vinegar, garlic, bayleaf, black pepper, but i was looking for the one my Tita Tehss makes. Instead, i came across this recipe on foodgawker which looks delicious and boy it sure was! If you have never had adobo before, definitely try it. My mother-in-law likes to add potatoes and raisins in hers, but i personally like to keep it simple.
original recipe from appetiteforchina
2-4 Boneless pork chops, cut into bite size pieces
1 tablespoon vegetable oil
1 medium onion, thinly sliced
2 cloves garlic, minced
1/4-1/2 cup soy sauce
1/2- 1 cup water
2 bay leaf
1/2 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
4 tablespoons brown sugar
In a medium sized saucepan, brown your pork for about 3 minutes. Set aside. Saute onion and garlic til soft and a bit caramelized. Add the soysauce, vinegar, water, bayleaf, cayenne pepper, black pepper, cooked pork and 2 TBsp of brown sugar. Bring it to a boil and then lower the heat to low, cover and simmer for 30-35 minutes. Serve with rice.
My dear friend Amanda reminded me of a delicious pork chop i had made earlier this week. Don’t get me wrong, eating chicken and ground turkey is great and healthy, but sometimes it just gets old. I don’t usually add pork into our diet, but when you’re tired of eating the same meat or can’t eat the meat you really want (a big fat piece of juicy steak nomnomnom), this pork recipe will make you wonder why you don’t include it more in your diet in the first place. Oh man. Let me tell you about this pork. It was the best pork chop i’ve ever made and possibly ever ate and it came from my own kitchen which still surprises me. It was juicy and tender and the sauce with cilantro bits was refreshing and light and over all yum. I did make a Black Bean Salad to go along with it and i personally think i might of added way too much red onion which turned me off the salad. Poor guy has just been sitting in my fridge marinating in its juices. Don’t know what to do with it and i don’t want to be wasteful. Anyways, there i go rambling.
Grill Pork Chops with Garlic Lime Sauce
1/4 cup fresh lime juice
1 garlic clove, minced
1/4 teaspoon dried hot red-pepper flakes
1/3 cup olive oil
2 tablespoons chopped fresh cilantro
6 (1/2-inch-thick) boneless pork chops
Whisk together lime juice, garlic, red-pepper flakes, and 1/4 teaspoon salt, then add oil in a slow stream, whisking well. Whisk in cilantro.
Preheat oven to 425F. Pat pork dry and season with salt and pepper. Bake for about 30 minutes.