So if you know me personally, or have been following my blog for awhile, you may have picked up on the fact that I’m sort of an old fashioned kinda gal. Some days I wonder if I was born in the wrong decade, and I think to myself I may have been much better suited for the 40s or the early 50s….of course, don’t get me wrong, having access to many of the modern things does make life easier. But if you’ve ever been so lucky as to hear a rant about modern technology, such as social networking or how we modern day military wives don’t know how lucky we have it, or the fashion of days gone by or even our roles as women and mothers…..well, you get the drift. So it was with this love of all things vintage that I reached into my cupboard and pulled out my grandmother’s, “MaMa” Mountain Magic Cookbook from the Councils of West Virginia, chapter 42. I found a recipe for Pork Chops with Basil, and needing to spice things up a bit and go beyond my normal chicken done five different ways I decided to give it a try. Can we say yummy!! It was a hit with the fam and I felt like my MaMa was here with me as I was cooking and eating it. So, if you’re looking for a simple pork chop recipe this might just be it for you. You can make it for a few people or a lot. It doesn’t dry out like can sometimes happen with pork chop recipes, and it was amazing. My hubby didn’t even pepper the heck out of it, as he often does with all meat dishes.
1/2c. all-purpose flour 1/2 tsp of Salt
1 tsp garlic salt 8 (or however many you want) loin pork chops (trimmed)
1 TBLspn Olive Oil 1/2 tsp dried basil
1/2 cup apricot nectar (I used the Kerns nectar in a can)
combine flour, garlic salt in a bag and shake the chops in it, getting them well coated.
Heat olive oil in skillet, add pork chops and brown them
arrange chops in a shallow, un-greased baking dish, without letting them overlap
sprinkle with basil and pour nectar around chops
bake in oven at 350 for 1 hour or so (depending on how many you have. just make the temperature reaches 160 internally)
