Pork with apricots
6 servings
35 minutes
Pork with apricots is an exquisite dish where the juiciness of the meat harmonizes with the sweetness of the fruits. European cuisine is enriched by this recipe, adding a refined fruity aftertaste to traditional meat dishes. The breaded cutlets, fried to a golden crust, absorb the aroma of butter and vegetable oil. Apricots caramelized with sugar and ginger gain a special spiciness, while the cream and ketchup-based sauce adds tenderness and depth to the flavor. The fluffy rice garnish highlights the harmony of ingredients. This dish is perfect for special dinners where a balance of richness and freshness is required. The light acidity of the fruits softens the rich taste of the meat, creating an unforgettable gastronomic impression.
1
Drain the juice from the apricots. Sprinkle the fruits with sugar and fry in the remaining fat for 5 minutes. Pour in 6 tablespoons of juice.
- Canned apricots: 1 jar
- Sugar: 1 tablespoon
2
Cut the ginger into thin strips, add to the apricots, and simmer for 5 minutes. Pour in the ketchup with cream and cook for about 5 minutes.
- Fresh ginger root: 10 g
- Ketchup: 1 tablespoon
- Cream: 5 tablespoon
3
Arrange the cutlets on plates and drizzle with apricot sauce. Boiled rice is a good side dish.
4
Coat the meat in flour. Heat vegetable and butter and fry the chops for 8 minutes. Remove from the pan and keep warm.
- Wheat flour: to taste
- Vegetable oil: 1 tablespoon
- Butter: 1 tablespoon
- Pork chops: 8 pieces
