APRICOT PINEAPPLE PORK CHOPS with SWEET & SOUR RED CABBAGE

APRICOT PINEAPPLE PORK CHOPS with SWEET & SOUR RED CABBAGE

PORK CHOPS
4 boneless pork loin chops (no thicker than 1/2 inch)
1/2 cup chopped red onion
1/2 cup Smucker’s Apricot Pineapple jam
FRESH ground sea salt and black pepper.

  • Preheat oven to 350°.
  • Generously season pork chops.
  • Using the pan you cooked the bacon in, heat over medium high heat.
  • Add pork chops and sear for 2 1/2 minutes per side. Remove to baking sheet. Keep warm in pre-heated oven for 7 minutes.
  • In the same pan add onions to remaining bacon drippings and saute’ until soft.
  • Add jam and continue sauteing until heated through and slightly reduced.
  • Add pork chops to pan, turning to coat well.
  • Serve with a small amount of sauce over each pork chop.

SWEET & SOUR RED CABBAGE
3 slices bacon, chopped, cooked crisp (save bacon drippings)
1/2 head red cabbage
1 cup packed brown sugar
1 small red onion
3 tablespoons flour
1 1/2 cup + 1 cup water
1/2 cup white vinegar
3/4 cup apple cider vinegar

  • Wash and shred cabbage.
  • Cut onion into thin rings.
  • In a dutch oven bring 1 1/2 cup water and 1/2 cup white vinegar to a boil.
  • Add shredded cabbage and onion rings.
  • Cook until tender, but still crisp. DRAIN.
  • Add 4 tablespoons bacon drippings, 1 cup water and apple cider vinegar, brown sugar and flour whisking until well blended.
  • Add the cabbage and onions, coating well.
  • Heat through.
  • Top with crumbled bacon before serving.

CHOCOLATE CHERRY TRUFFLES

These luscious chocolate truffles are perfect for your sweetheart this Valentine’s Day.

Chocolate definitely stirs deep emotions and has inspired many a story.  In the movie “Chocolat” the mystical heroine, Juliette Binoche, uses chocolate alchemy in her truffles to stir the long dormant desires of neglectful husbands and gently coaxes shy and reticent lovers together. 

I can’t promise these truffles will do the same thing for you, but I do promise they’ll melt in your mouth and leave you craving another.
CHOCOLATE CHERRY TRUFFLES

11 ounces QUALITY white chocolate, broken into pieces
1/2 cup heavy whipping cream
2 tablespoons unsalted butter
1 tablespoon cherry Jell-o**
CandiQuick or Melting Wafers for decorating
Sprinkles for decorating

  • In a small saucepan, heat whipping cream until warm.
  • Add butter, stirring until melted.
  • Stir in Jell-o.
  • Add in chocolate pieces, stirring quickly and constantly until smooth.
  • Refrigerate for at least an hour until it begins to harden.
  • When hard, scoop into balls on parchment paper lined baking sheet that fits in your freezer and freeze for about 30 minutes until VERY firm.
  • Once firm, melt chocolate until smooth and creamy – about 2 minutes, stirring every 30 seconds using the microwave.
  • Use a small flat spatula or spoon to dip each ball in chocolate and place on wax paper to dry.
  • Sprinkle with decorations immediately while chocolate is still wet.
  • Keep refrigerated.

**NOTE: for non-Valentine holidays change up the cherry flavor for some variety.  Also good with peach, raspberry and pineapple or any combo you can come up with I’m sure.