Ooooh, I'm going a little stir-crazy here at the Gang's house. Runny noses, cold, rainy, windy days (sometimes all at once!) and (gasp!) boring menu plans. It happens about this time every year. And you, my dear readers, get the benefit of my antsiness. In the form of a new-to-me (and now maybe to you!) recipe.
Bear with me, this one came to me as I was boppin' in the kitchen to old 70's tunes.
"I Woke Up In Love This Morning" quickly followed by "I Can See Clearly Now" then "Bridge Over Troubled Waters" and some awesome CCR tune I can't remember the name of.... Seriously, it was one great tune after another in here while I was whipping this baby together.
Heh. That might explain the wine.
Then again, it might not.
Creamy Apricot Porkchops
4 bone-in porkchops
1 package stuffing mix, prepared as directed and set aside
3/4 c. apricot preserves
(or jam, as long as it's got pieces of apricot in it)
3/4 c. light sour cream
3/4 to 1 c. white wine
2 tsp. garlic powder
2 Tbsp. butter, melted
Spray a 9x13 baking dish lightly with baking spray and place porkchops in it so they are all flat and not layering over each other.
In a bowl, whisk together the apricot preserves, sour cream, white wine, and garlic powder till well blended. Pour over the pork chops. Bake uncovered for 1 hour at 300. If cream sauce starts get too brown, cover with foil for remaining hour.
Remove 9x13 dish from oven and turn heat up to 400. Across the top of the cream sauce covered pork chops, dollop the prepared stuffing mix as evenly as you can without burning yourself.
Be careful not to drop the stuffing mix from up too high - the splatter is ouchy. Drizzle the whole dish with the melted butter and return to hot oven. Allow to brown and crisp up lightly.
It smelled amazing in here while it was cooking up - and who doesn't love pork and apricot together? Especially when it's cooked low and slow like this. Be sure to let me know if you try it and what changes you and your gang make to the dish. Enjoy!