Apricot Rosemary Pork Chops with Apples

Last night, with family coming for dinner, I decided to resurrect an old recipe, much favoured by my children back in the late 1970s and early 1980s, known as “Yum-Yum Pork Chops.” The dish was both sweet and savoury—the result of, what I realize now, was a rather pedestrian sauce made from ketchup, honey, and soy sauce. (I think at the time this was considered exotic because of the soy sauce.)

The following recipe is based on the same principles of baking meat in a sauce as Yum-Yum Pork Chops, but takes its inspiration from Orange Rosemary Chicken Breasts with some twists. The result is delicious and far from pedestrian. In fact, this dish could be used for a dinner party. The key to this dish, as with that of the chicken, is the use of fresh rosemary. Note: If you love fruit, you can add more if you wish.

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