Apricot-Glazed Pork Chops and Red Skin Wedges
These sweet-and-savoury pork chops, served with simple and healthy sides, will quickly become a family favourite.
Product Used:Red Skin Wedges
½ bag (325 g) McCain® RedSkin Classic Wedges
2 tbsp (30 mL) apricot jam
2 tsp (10 mL) Dijon mustard
1 clove garlic, minced
4 pork chops, bone-in (each about ¾ -inch/2 cm thick)
½ tsp (2 mL) salt
¼ tsp (1 mL) pepper
1 tbsp (15 mL) olive oil
2 carrots, cut into ½ -inch (1 cm) diagonal pieces (about 3 cups/750 mL)
1 tbsp (15 mL) butter
1 tbsp (15 mL) honey
1 tsp (5 mL) minced fresh gingerroot
¼ tsp (1 mL) each salt and pepper
1 tbsp (15 mL) finely chopped fresh parsley
- Preheat oven to 450˚F (230˚C). Prepare McCain® Red Skin Classic Wedges according to package directions.
- Meanwhile, combine apricot jam, mustard and garlic. Season pork chops with salt and pepper. In large skillet, heat oil over medium-high heat; cook pork chops for 5 minutes per side or until golden brown. Brush all over with apricot glaze. Transfer to foil or parchment paper–lined baking sheet; bake for 3 to 5 minutes or until pork chops are cooked with just a hint of pink in the centre.
- Honey Carrots: Meanwhile, in saucepan of boiling salted water, cook carrots for 5 minutes or until tender. Drain and return to saucepan; toss with butter, honey, ginger, salt and pepper. Garnish with parsley.
- Serve pork chops with McCain® Red Skin Classic Wedges and Honey Carrots.
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Tip: This dish is just as delicious made with chicken.