Archive for » July, 2008 «

Apricot Glazed Pork Chops
I made this the other night from a recipezaar member it was nothing to do with the swap I have been in but it sounded so good I thought I would try it. I am so glad I did, it was excellent. I did not make this with pork chops as they did not look the best when I went to buy them, so I bought pork fillet steaks instead. I also cooked mine under the grill as I did not get home in time to fire up the BBQ as I had hoped. I would recommend this one, we all thought it was very good and the glaze complimented the pork so well. I served mine over celeriac mash and it was really good.


1 Cup apricot jam
3 Tablespoons cider vinegar
1 Tablespoon soy sauce
1 Teaspoon soy sauce
2 Teaspoons fresh ginger, grated
2 Garlic cloves, minced
1/4 Teaspoon cayenne pepper
4 (2 lb) Pork chops, 1-inch thick
Salt and pepper, to taste


1. Preheat grill to med-hot fire.

2. In a small pan, combine the jam and vinegar. Over a low heat, cook until jam melts. Stir the mixture constantly.

3. Add the soy sauce, ginger, garlic, cayenne pepper. Remove from heat, and set the glaze aside.

4. Trim pork chops. Lightly brush chops with oil.

5. Add pepper.

6. Place chops on a well-oiled grill.

7. Brush glaze on one side of chops, flip over chops, and cook 2-3 minutes.

8. Brush glaze on the other side, flip the chops over, and cook 2-3 more minutes on that side.

9. Cut center to check for doneness. You want a light pink blush near the bone.

10. Use remaining glaze on chops at the table.

All photos taken by me unless otherwise stated.

Pork Fillet and Pancetta Kebabs
This is a wonderfully easy recipe to do and it is full of flavour and tastes great. I served the kebabs over salad but they can be served as part of a BBQ as one of several dishes being cooked and this dish also goes very well accompanied by a greek salad. They can also be cooked under the grill instead of on the BBQ so these make a perfect after work meal. I used 450g Piece of pork loin and I placed three pieces of meat on each skewer and got 3 skewers per person for the three of us, I think if you upped the weight by 100g it should work out for 4 people with 3 skewers each. This is perfect when served with an accompaniment such as salad or rice, if seving as is you would definitely want to up the weight of the pork fillet and bacon slices to make more skewers.


9 Skewers (Medium sized)
450g Pork Loin, cut into 2cm pieces (should have 27 pieces)
10 Slices pancetta, some will need to be halved and some will have to be cut into three, depending on how big the piece of pork is that the pancetta will be wrapped around.)
1 Red Capsicum (250g), cut into 18 Pieces
1/3 Cup olive oil
3 Cloves garlic
1 Tablespoon finely chopped fresh rosemary


1. Place oil, garlic, and rosemary in a bowl mix, add pork pieces toss to coat, marinade 15 Minutes.(I usauly leave pork while I chop capsicum and pancetta.)

2. Wrap pancetta around each pork piece thread onto skewer, then thread a slice of capsicum, then wrapped pork, capsicum, and finally last wrapped pork piece. Repeat with remaining skewers.

3. Cook on a heated grill plate or BBQ or cook under the grill, brushing with the little remaining oil garlic mix, until cooked through.

Serves 3 See note above for 4 servings.

All photos taken by me unless otherwise stated.