Spicy Apricot Glazed Pork
This recipe was supposed to be for chicken but because the pork chops are still taking over my freezer I decided to use pork. I know I’m supposed to rave about the food that I make but this one gets an “ehh” Not a thumbs up or a thumbs down but a thumb in the middle. I’m not sure if we’ll have it again. I’m glad I tried it though. Maybe next time I’ll make it with the chicken instead. As you can tell from the recipe I didn’t use chicken but I think that I cooked the pork about the same amount of time as the chicken, maybe just a little longer.
This recipe came from my Everyday Food Magazine. More recipes from it will be coming this week. I’m not sure how much I will be posting in the coming weeks because my husband just took a job that has him working some nights (boo!!!) so it’s Leftover City for me! I don’t find it that fun to cook for one person! Now I understand why you eat cereal for dinner, mom!
On to the recipe and the pictures!
Spicy Apricot Glazed Chicken
source: Everyday Food
- 1/4 cup apricot jam
- 1/4 teaspoon red-pepper flakes
- 4 boneless, skinless chicken breast halves (about 6 ounces each)
- Coarse salt and ground pepper
- Heat broiler, with rack set 4 inches from heat. In a small bowl, stir together jam and red-pepper flakes; set glaze aside.
- Place chicken on an aluminum-foil-lined baking sheet; season with salt and pepper. Broil until chicken begins to turn opaque, 5 to 6 minutes.
- Brush glaze on chicken. Broil until glaze is browned and an instant-read thermometer inserted in thickest part of chicken registers 165 degrees, 4 to 5 minutes more.