In Response to Re: WHAT'S FOR DINNER TONIGHT?:
Bakery --- YOU posted that great pork recipe? Thank you!! I think you should post it again because it's sooooooo good and so easy. I make it frequently for just me. The leftovers are even better than the first serving. I really appreciate that recipe. Gale - what on earth are/is "golden rod toast" ?
Posted by Nancy G
Nancy, this recipe works well for chicken, as well as for pork. I like both meats in the sauce.
APRICOT SALSA PORK AND/OR CHICKEN
1/2 cup all purpose flour
1 tsp salt
1/4 tsp pepper
6 skinless chicken breast halves (about 1 1/2 #s)
3 Tbs vegetable oil
1 jar (16 oz) salsa - adjust to your own taste
1 jar (12 oz) apricot - adjust to your own taste
1/2 cup apricot nectar (I find that O.J. works just as well)
In a shallow bowl, combine first four ingredients. Add chicken; turn to coat. Brown chicken in oil in a skillet. Stir in salsa, preserves and nectar or O.J. Bring to a boil.
Reduce heat and simmer uncovered for 15 minutes or until sauce thickens and meat juices run clear. Serves 6
You can use pork tenderloin or a pork loin. Cut the pork into 1/2 inch medallions. Brown in oil in a fry pan. Make the sauce as above using salsa, preserves and O.J. or apricot nectar. Pour over the pork and simmer until the sauce thickens and the meat is cooked through. The longer you simmer this, the thicker the sauce becomes.
I estimate that you simmer it about 15 minutes but to simmer it longer doesn't toughen the meat.