Ingredients
4
Pork chops (approx. 1/2 inch thick)
8
oz. Apricots, halved & drained (fresh or canned- reserve juice)
8
oz. Pineapple, crushed & drained (fresh or canned - reserve juice)
1-3
T. Bacon grease, lard or Crisco
Directions
1.
Combine in flat container or plate:
6.
Heat large skillet with bacon grease, lard or crisco until it just begins to smoke a little bit. Use best judgement on amount of grease used...should be just enough to coat bottom of pan. You are not deep frying it, you are searing it.
7.
Dredge pork chops in flour mixture until well and evenly coated on both sides. Sear pork chops on both sides. Should be very crispy and brown.
8.
After searing is done, turn down head to med-low. Pour enough combined juices to coat bottom of pan and cover. Check often to make sure of juice level. Add little at a time to make up for evaporation.
9.
In a saucepan combine cornstarch and cold juice until smooth, bring to a boil stirring constantly until thickened. You may make as much or as little as you want, you do not want it too thick. Once thickened and smooth, add to pork chops along with appricots and pineapple and cover to finish.
10.
Cook pork chops until 160 degrees F or until there is no pink in the thickest part of the biggest chop.
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