Apricot Pork with Garlic Green Beans

I love pork. I don't like pan fried pork chops though. They are always to dry. Cooking them in some oil is ok but then you are added unwanted calories and sometimes taste. I cook mine with ice..yes..ice. I love this trick and gives you some very moist chops.

4 1/2-inch-thick pork chops
ground black pepper
4 apricots, pitted and cut in wedges
2 tablespoons honey
3 cloves garlic, sliced
1 pound green beans...FRESH..wash then and remove ends. Beans can be left whole if desired. Place them in a 2 quart microwaveable dish and set aside. ** if you do not like them cooked in a microwave...start them on the stove top when you start the chops and cook to your desired texture.**

Use either a heavy skillet of a stove top grill pan ( which is what I use). Heat the pan for about 2 minutes on medium heat..this will keep the chops from sticking. ( you can also spray the pan if you desire but still pre heat it)
Place chops in pan and sprinkle with pepper. Place ice cubes in the openings around the chops. Try to use at least 6 ice cubes..they can touch the chops. Cover with a lid..BUT make sure it is ajar..you want the steam to escape. Cook for 5 minutes then turn. Lower heat slightly. Cook for an additional 5 minutes. Sprinkle this side with pepper and add more ice if needed. You do not want the chops sitting in too much water but you do not want the pan to go dry.

Add apricots, honey and garlic to chops in skillet; cover and cook 5 to 7 minutes or until apricots are tender and pork is slightly pink in center. **you will be adding this atop the chops.** if needed add a few ice cubes before you cover the pan. Remember to check them to see that the pan is not dry...if it is getting dry add one to two ice cubes. If there is too much water building...place lid ajar or remove it for the last 2 minutes of cooking time.

Meanwhile, in a 2-quart microwave-safe dish combine beans and 1/4 cup water. Cook, covered, on 100 percent (high) power 6 minutes, stirring once; drain.

To serve, spoon any cooking juices from skillet over pork, apricots, and beans.

Makes 4 servings.

ENJOY!

Gingered Beef & Broccoli Salad Bowl

Some spring veggies are all ready to go and others will be soon. Making anything with fresh vegetables makes such a difference. In this recipe you are free to mix it up and use the ones you like best.
12 ounces beef sirloin steak
2/3 cup bottled ginger vinaigrette salad dressing
3 1/2 cups broccoli florets
8 cups mixed spring or baby salad greens (packaged or create your own)
1 medium sweet pepper

Trim fat from beef. Thinly slice beef across the grain into bite-size strips; set aside.

In a large skillet heat 2 tablespoons of the salad dressing over medium-high heat. Add broccoli. Cook and stir for 3 minutes. Add beef to skillet. Cook and stir 2 to 3 minutes. A bit longer if you want no "pink". Remove beef and broccoli from skillet. Remove stem end and seeds from sweet pepper. Cut sweet pepper in bite-size strips.

In large bowl combine greens, sweet pepper, beef, and broccoli. Drizzle remaining salad dressing; toss to coat.

Makes 4 serving.

ENJOY!