Apricot Glazed Pork Chops with Anaheim Peppers

An Anaheim pepper is a mild variety of chili pepper. The name “Anaheim” derives from Emilio Ortega, a farmer who brought the seeds to the Anaheim, California, area in the early 1900s.

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4 boneless pork chops (1/2)
2 Large anaheim peppers (cut in half lengthwise and seeds removed)
salt and pepper to taste
1/4 cup extra virgin olive oil
1 Large shallot (thinly sliced)
2 teaspoons dried thyme
1 cup apricot preserves
2 tablespoons ketchup
1 1/2 tablespoon low sodium soy sauce
1/4 cup pinot grigio wine


Step 1
Season the pork chops and peppers with salt and pepper and place in a shallow dish.

Step 2
In a medium saucepan, heat the olive oil to medium high and add the shallots, about 3 minutes. Whisk in the preserves until well blended. Remove from heat and place into a bowl.

Step 3
Add the thyme, ketchup, soy sauce and wine. Add a couple of ice cubes and mix until the cubes melt. Pour half of the cooled mix over the chops and peppers and place in fridge for 30 minutes. Set remaining apricot mix aside.

Step 4
Heat the grill to medium. Grill the pork chops and peppers for about 5-6 minutes per side until chops are cooked through. Serve the chops and peppers with your favorite side.

By Lori Hart of Lori’s Culinary Creations