BBQ Pork Chops

Combine the BBQ sauce with the apple juice, orange zest, orange juice, honey mustard, thyme, shallots and garlic in a bowl. Divide mixture into 2 equal portions. Whisk apricot jelly into the children’s portion, and add the bourbon and ginger to the adult’s portion. Divide chops into 2 large resealable bags and pour appropriate mixtures over pork. Marinate for 30 minutes at room temperature, or overnight in the refrigerator.

Heat 2 large nonstick skillets over medium-high heat, adding about 1 tsp/5 mL each olive oil and butter to both. Remove chops from marinades, season with salt and pepper, and add to the skillets. Reserve marinades. Cook pork for 5 minutes, or until the edges turn golden brown.

Flip pork chops over and add appropriate marinades to each skillet, along with the dried apples and apricots to the adult’s pan. Cover the skillets, and cook for 7-10 minutes, stirring occasionally, or until sauce thickens.

Tip: Today, most food experts consider cooking pork to 150-160 F/65 C-70 C desirable, as well as safe. Cooking to higher temperatures tends to make the pork tough and dry. This applies to most cuts. The exceptions are ground pork and sausages, which should be cooked until no longer pink.