happy new year!

happy 2012! tonight we’re having a traditional new years feast. if ever there is a day of the year when the recipe never changes it’s january 1^st. our new years day meal is rooted deep in tradition, and everything we eat is symbolic. here’s what’s on the menu:

black-eyed-peas – symbolizing luck. i’ve heard that in order for the peas to truly bring you luck in the upcoming year, you’re supposed to eat 365 of them….

kale (or collards, or cabbage, whatever floats your boat)- symbolizing wealth. we’ll be eating the entire pot

corn bread-symbolizing gold (again, the whole pot)

pork-symbolizing prosperity and health.

andy had to wake up at 6 am this morning and he worked all day long, so I decided that it would be nice if i cook dinner tonight. this means that i refuse to let andy give me any recipes or helpful hints (not because i don’t want them, but because i’m stubborn and want him to think I’m just as good of a cook as he is) so, i turned to the world wide web to help me with a pork recipe. people who eat pork on new years day prepare it in all different fashions but because there’s only two of us, we’re doing a simple pork chop recipe that i found on www.foodgawker.com. foodgawker is one of my favorite places to go online to look for recipes (mainly because the photographs are fabulous). the recipe is really easy and if you like pork chops you should definitely try it out!

2 large pork loin sirloin or 4 small bone-in pork chops, fat well trimmed (don't use ultra-thick chops for this recipe)
salt and fresh ground black pepper for seasoning pork chops
1 T olive oil
1/2 cup chicken stock
1/2 cup apricot preserves

2 T Dijon mustard

Preheat oven to 350F and spray baking dish with olive oil or nonstick spray.

Season pork chops on both sides with salt and fresh ground black pepper.

Heat olive oil in a heavy frying pan, then brown pork chops 3 minutes on each side.

Put pork chops in baking dish and put in preheated oven to roast 8-10 minutes, or until internal temperature of the meat reaches 155-160F when measured with an instant-read meat thermometer.

While pork chops cook, deglaze the pan with the chicken stock, scraping off any browned bits and cooking until the stock has reduced by about 1/2.

Then whisk in the apricot jam and cook 2-3 minutes (the sauce doesn't need to be completely smooth.)

Whisk in the Dijon mustard.

Put the pork chops into the pan with the sauce, and turn them several times to coat with sauce, then cook about 2 minutes more.

Serve pork chops hot, with the flavorful sauce spooned over.