Lights Camera Cook!: Apricot Ginger Glazed Pork with Glazed Apples & Onions

This Month's Recipe
Apricot Ginger Glazed Pork with Glazed Apples & Onions

4	(4-ounce) boneless pork chops
2	tsp Republic of Tea Stir Fry Oil
¼	cup onion, chopped
¼	cup Robert Rothschild Apricot Ginger Mustard
1	tbsp low-sodium soy sauce
2	tsp garlic, minced
¼	tsp salt
¼	cup green onions, sliced
¼	cup Covey Run Riesling or other white fruity wine

Heat a large nonstick skillet over medium-high heat. Add stir fry oil and swirl to coat bottom of skillet. Add pork to skillet; cook 6 minutes on each side or until done. Remove pork from skillet; keep warm.

Add chopped onion to skillet; sauté 4 minutes or until lightly browned. Remove skillet from heat and add Covey Run Riesling, scrapping up all of the browned bits from bottom of pan. Stir in apricot ginger mustard, soy sauce, garlic and salt. Return to heat and cook 3 minutes or until thickened. Add pork to skillet, turning to coat. Sprinkle with green onions.

Riesling Glazed Apples and Onions

3	Granny Smith apples, peeled, cored and diced (may use other tart firm apple)
1	medium onion, diced
4	tbsp unsalted sweet butter, divided
2	tbsp Republic of Tea Stir Fry Oil
1/4	cup Covey Run Riesling or other white fruity wine
1	sprig fresh TFM Organic Thyme with leaves removed
	dash of salt, pepper and ground cinnamon

Heat skillet over medium-high and heat stir fry oil and butter until butter is melted but not browned. Add onions and cook until translucent and beginning to brown (approximately 5 minutes). Add apples and toss to combine with onion. Continue to cook for another 3 minutes so that apples begin to brown. Remove from skillet and set aside. Remove skillet from heat source and add Covey Run Riesling, scraping up all of the browned bits from bottom of skillet. Add thyme leaves and seasonings. Return to heat and cook for 2 minutes until sauce thickens slightly. Pour over apples and onions and serve.

Enjoy this great meal with a glass of Covey Run Merlot.