Glazed Pork Chops with Apricot-Ginger Sauce

This is a recipe from my "Our Best Bites" cookbook. I love this cookbook, because there are pictures for every recipe, and there aren't super weird ingredients (I mean, they have a few things that you might not have on hand, but once you get that spice, you're all set), and I'm not a big cookbook person. Anyway, just wanted to give them credit for the recipe. It's a super yummy way to switch up your pork chops:

Glazed Pork Chops with Apricot-Ginger Sauce

3/4 t. salt (they say to use kosher, but I just use regular)
1/2 t. garlic powder
1/2 t. onion powder
1/4 t. black pepper (they say to use freshly ground.)
4 pork chops
2 t. olive oil
1 T. butter
1 clove garlic, minced
2 teaspoons minced ginger (or bottled minced ginger) [I've just used the powder one that is in the spice section, and it turned out fine.]
1/2 cup chicken broth
2/3 cup bottle apricot-pineapple preserves (I used just plain apricots sans pineapple)

1. Heat large skillet over medium-high heat.
2. While the pan is heating, combine the salt, garlic and onion powders, and peper. Sprinkle half of spice mixture over one side of pork chops.
3. When the pan is hot, add the olive oil. Place pork, spice side down, in the hot pan. Sprinkle remaining spice mixture on the top of the pork chops. Cook pork for 3 minutes and then flip and cook for 3 more minutes. Remove the pork from the pan and cover with foil to keep warm (one of the times  I didn't do this and it made things take longer harder further along in the recipe, so don't be lazy like me and do it :)
4. Reduce the heat to medium and add the butter. When melted, add the garlic and ginger (if you're using the powder kind, add the ginger when you put in the chicken broth). Saute for ~30 seconds wile stirring. Add the chicken broth and bring to a simmer. Use a spatula to scrape the browned bits from the bottom of the pan and continue to simmer for 1 minute.
5. Whisk in the preserves. Bring the sauce to a simmer and return the pork to the pan. Cook for an additional 2-3 minutes on each side or until cooked through to an internal temperature of 160 degrees F.
6. Remove from heat and let pork chops rest for 5 minutes before serving. Serve over white or brown rice and spoon sauce from the pan over each piece of pork.

My Favorite Taquitos

I know that this isn't a pork recipe, but it's one I love to do for lunch because it's quick and yummy. Here's the recipe for the Taquitos that I love to make. In my typical fashion, I tweak things. I use canned chicken, and more cream cheese. I also usually end up using cheddar cheese and them put a little red pepper flakes to make up for not using pepper jack, because I never have pepper jack on hand. And I never remember to salt the them after I spray them with the cooking spray. 

Also, sometimes, we put these in a cake pan and pour green enchilada sauce on top for some yummy, creamy enchiladas. SO good! 

Baked Creamy Chicken Taquitos
Original Recipe by Our Best Bites

http://ourbestbites.com/2014/07/baked-creamy-chicken-taquitos/

Ingredients
1/3 cup (3 oz) cream cheese (low fat is fine, avoid fat free)
1/4 cup green salsa
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon granulated garlic, or garlic powder
3 Tablespoon chopped cilantro
2 Tablespoon sliced green onions
2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)
1 C grated pepperjack or plain jack cheese
small flour or corn tortillas
kosher salt
cooking spray or olive oil

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.   You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

If using corn tortillas, work with a few tortillas at a time and heat in the microwave, wrapped in damp paper towels until they are soft enough to roll without cracking. Usually 20-30 seconds will do it. If using flour tortillas straight from the fridge, it helps to warm them in the microwave so they’re easier to roll.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1 inch from the edges.  Roll up tortillas and place seam down on a baking sheet, not touching one another.  Spray lightly with cooking spray, or lightly brush with olive oil and sprinkle lightly with kosher salt.  Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.  Remove from oven and let cool slightly before serving.  Dip in sour cream, or our favorite: Creamy Lime-Cilantro Ranch.

Freezer Instructions: Prepare the taquitos through rolling them out and placing them on the baking sheet. Place the baking sheet in the freezer and freeze until solid, then transfer to a large freezer bag. When ready to cook, preheat oven to 425 and place the taquitos on a lined baking sheet. Bake for 20-25 minutes or until golden brown and crispy.

Yields 12-16, when using 6″ tortillas, depending on how full you make them.