I spied some pork escalopes in the reduced aisle a few weeks back, and I’ve had this recipe firmly stuck in my noggin since. Of course I grabbed the pork (£1.99, danke Waitrose) and threw the little fellas in the freezer, ready and waiting for when I could cook up a sweet, sticky feast for my chap and I.
I had a sneaking suspicion I was onto a winner here, and yessir I was right: these are too good not to share.
Grab your favourite foodie, they’re going to love this.
Did you know that apricots are in-season? I love cooking with produce that’s in-season! Not only is it cheaper, but it always leaves me brimming with ideas for new recipes. It’s like I almost forget foods exist until they come back around again!
For a whopping £1, I picked up a whole punnet of juicy apricots to pair with the pork, and I’ve been enjoying the leftovers for snacks and oat toppers all week.
They take a pretty picture, don’t you think?
Look at them. All sticky and glossy. And that glaze on the pork. They were as moreish as they look, and I was so pleased that I made enough for left-overs.
As ever, this recipe is less naughty that you think, and will take you no time at all to prepare.
Less that half an hour, even if you’re not sonic in the kitchen. Promise.
The minute the Great British Summer makes its long-awaited appearance, I’ll most definitely be whipping these up again.
They’d be perfect for a little al-fresco dinner. With a glass of something cold and fizzy, of course.
For now, I can attest to the fact that they’re pretty damn good from the comfort of your dining table. You can have a tipple with them from there, too.
Sticky Apricot Pork
- 4 lean pork leg escalopes (sub. for pork loin steaks / pork chops)
- 3 Tbsp agave nectar (sub. for honey)
- 10 g Sukrin Gold (sub. for sweetener / brown sugar / coconut sugar)
- 1-2 Tbsp water
- 4 fresh apricots, quartered
- fresh thyme
- salt and pepper, to taste
Season pork chops well on both sides and set aside.
In a bowl, combine agave nectar and Sukrin Gold. Stir in 1-2tbsp water until the sugar has dissolved completely and the mixture is smooth.
Pop a non-stick pan on the hob, medium heat. Add some cooking spray, and throw in your apricots to soften for a minute, along with a couple of springs of fresh thyme.
Place your pork in the pan, immediately followed by the sugar mixture. Allow to cook for 2 minutes (3 if the chops are quite thick) then flip.
Allow to cook for another 2-3 minutes. Remove your chops from the heat as soon as they are cooked through to avoid them getting tough and dry.
Keep your sugar mixture on the heat until it's caramel in colour - you may or may not need to give it another minute without the pork, depending on the size of your pan and the thickness of your meat.
Pour the mixture over the plated pork along with the apricots as soon as it turns a lovely bronze, caramel colour.
Serve with seasonal vegetables.
Nutritional Information per serving:
Calories: 198 / Protein: 26g / Carbohydrate: 18g / Fat: 4g