Monday, July 9, 2012
Panko Pork with Apricot Blueberry Sauce
Sometimes it's just too hot to grill. With the temperatures reaching into the triple digits this week, why not bring the party indoors, crank on the air conditioner or fans and make this panko pork. Or you can choose to have what we had for our anniversary dinner last evening.
Earlier in the day we went to the show to see "To Rome with Love". If you've ever been to Roma, I highly recommend it, just keep in mind it's a Woody Allen movie which, to me, means a little quirky. As we walked out of the theater, it was as if we were walking into an oven! A few years ago I made a rule, "If the temp reaches 100, we must have ice cream for dinner, no cooking, no grilling, etc. We enforced that wise rule! (This rule does not apply to Phoenix where you'd be eating ice cream from May thru October)
The temperature from our car read 99, but since it was our anniversary we could justify that missing degree, right? So, we proceeded to the dinner place, 31 flavors, and packaged up 3 scoops each. Blueberry cheesecake, Mississippi mud, and Reese's peanut butter cup! I was in heaven where I know the streets must be paved in chocolate and ice cream!
What does this have to do with panko pork? Absolutely nothing! But, it's a great entree if you don't feel like having ice cream!
For the sauce:
3 Tbsp apricot preserves
1 Tbsp balsamic vinegar
1/2 cup blueberries
1 Tbsp cilantro, chopped
Bring all the above to a boil, reduce heat and simmer until it thickens and reduces. Set aside.
For the pork:
4 thin boneless chops
salt and pepper
drizzle of olive oil
about 1/2 cup panko bread crumbs
Prepare the moistened chops sprinkling with salt and pepper, then dip into the bread crumbs. Lay the chops on a baking sheet, drizzle with a bit of olive oil and bake at 375 for about 20 minutes or until done.
Reheat the sauce, plate the pork and pour sauce over the pork. Very tasty!
NOTE: If you don't want to turn on the oven you can put the pork chops in a skillet to cook.