Pork Chops and Potatoes
I made apricot-honey glazed pork chops and some garlic-cheese potato pieces today for a late lunch and to bring to a friend. I still have to get the exact recipe for the pork chops down, but it is just the exact cooking time. They weren't a fail. In fact, they were very good. The edges, however, were just a bit blackened.
Apricot-Honey Glazed Pork Chops
Defrost pork chops (that was also part of my problem as they were still frozen even though I had them defrosting over night)
Preheat oven (This time I decided to try 425, but I think a lower temperature may be a better idea).
Prepare a baking tray with sides by either putting butter or oil in it or spraying it with Pam (or other cooking spray).
Take a pot and put apricot preserves and honey (make sure it is enough that it is about equal) in it. Stir these together over heat so they easily melt together and make a glaze.
Make sure to poke the pork chops with a fork and rub them with salt.
If desired, coat the bottom of the tray with the apricot-honey glaze.
Put the pork chops in the tray. Coat the pork chops with the apricot-honey glaze.
Put the tray in the oven (I had tried for 30 minutes because of the pork chops still being frozen. Perhaps I should've tried 20 as the recipe I read said 15 for defrosted pork chops).
Once that time is over, take the tray out of the oven, flip the pork chops, make sure the side that is up is glaze, then put the tray back in the oven for the same amount of time it was first put in the oven.
Potato Wedges
Parboil a large potato or several small potatoes in a pan. I happened to have a large baking potato. The potato can be blanched if desired. This just makes the potato easier to cut.
Cut the potato into wedges and place them in a baking tray.
Poke the wedges of the potato with a fork to create small holes.
Sprinkle the potatoes with salt and garlic (or just garlic salt if that is what you have).
Sprinkle your choice of shredded cheese on the top.
These potatoes stayed in the oven at 425 for somewhere between 30 and 45 minutes.
Apricot-Honey Glazed Pork Chops
Defrost pork chops (that was also part of my problem as they were still frozen even though I had them defrosting over night)
Preheat oven (This time I decided to try 425, but I think a lower temperature may be a better idea).
Prepare a baking tray with sides by either putting butter or oil in it or spraying it with Pam (or other cooking spray).
Take a pot and put apricot preserves and honey (make sure it is enough that it is about equal) in it. Stir these together over heat so they easily melt together and make a glaze.
Make sure to poke the pork chops with a fork and rub them with salt.
If desired, coat the bottom of the tray with the apricot-honey glaze.
Put the pork chops in the tray. Coat the pork chops with the apricot-honey glaze.
Put the tray in the oven (I had tried for 30 minutes because of the pork chops still being frozen. Perhaps I should've tried 20 as the recipe I read said 15 for defrosted pork chops).
Once that time is over, take the tray out of the oven, flip the pork chops, make sure the side that is up is glaze, then put the tray back in the oven for the same amount of time it was first put in the oven.
Potato Wedges
Parboil a large potato or several small potatoes in a pan. I happened to have a large baking potato. The potato can be blanched if desired. This just makes the potato easier to cut.
Cut the potato into wedges and place them in a baking tray.
Poke the wedges of the potato with a fork to create small holes.
Sprinkle the potatoes with salt and garlic (or just garlic salt if that is what you have).
Sprinkle your choice of shredded cheese on the top.
These potatoes stayed in the oven at 425 for somewhere between 30 and 45 minutes.