Pork With Apricot Soy Glaze

  • frankieanne 1 year ago
    posted by Gkaylia1026
    This was very delicious! Just the right amount of sweet from the apricot, although I had jam not preserves. The green onion set it off just right. I didn't have to cook it very long at all to get the sauce thickened up so my garlic was barely cooked, which I really liked. Easy "after work" recipe.
    Pork With Apricot Soy Glaze
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  • pointsevenout 1 year ago said:
    Think you did good with the jam. There is a lot of rhetoric on where preserves fall in the line of jellies, jams, all-fruit, and conserves. Preserves is a grey area word that can be (and are) used in all the definitions.
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  • gkaylia1026 1 year ago said:
    Thanks for trying it, Frankieanne! I'm pleased you liked the recipe. I thought the sauce would be great with rice too, but I had some cold baked potatoes that I fried up with onions for my side. I made two chops, but ate all of the sauce with the first one and the potatoes and then had nothing for the leftovers! :) Pretty pic you posted.
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  • frankieanne 1 year ago said:
    I've always thought that preserves were meant to be "chunkier" than jam and I'm pretty sure jelly is supposed to be totally smooth with no bits of fruit in it. At least that's what I've always thought although I've never bothered to find out! :)
    I have a nice bunch of leftovers for my dinner tonight, gkaylia. I'm looking forward to them! :)
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  • mommyluvs2cook 1 year ago said:
    This is definitely going to be tried by me very soon! Just gotta get the chops :) I usually buy preserves just because there is a certain brand we really like of it but I still am confused on what the consistency of it is "supposed" to be like compared to a jelly. Sounds like you did good though!
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  • gkaylia1026 1 year ago said:
    You guys made me curious about jelly, jam and preserves. Here's the clearest explanation I could find. Like Points said, there's a whole line and not everything is covered by this explanation but it's a good start:
    "Jelly, jam and preserves are all made from fruit mixed with sugar and pectin. The difference between them comes in the form that the fruit takes.
    Specifically, the fruit in jelly comes in the form of fruit juice. Jam, on the other hand, uses fruit pulp or crushed fruit, which explains why it's "less stiff" than jelly. In preserves, the fruit comes in syrup-laden chunks."
    I didn't know that the size of the fruit that is used to make it is what determines the name. I thought it was something in the processing that made them different.
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  • frankieanne 1 year ago said:
    That's interesting information, Gkaylia. Thanks for the research! :)
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  • mrpiggy 1 year ago said:
    I have this bookmarked to try. It looks like a great recipe. Great photo, too. Thanks for the heads up
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  • gkaylia1026 1 year ago said:
    hey mrp thanks for the compliment on my photo. I take all of my photos now with my iPad - all you have to do is press on the screen where you want the camera to focus. Then I just send the photo to my email address since you can't upload to GR from the iPad. No cables, no memory cards, it's great!
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  • gkaylia1026 1 year ago said:
    Oops. After I posted I realized that you weren't complimenting me on the recipe photo, you were referring to the IMI post. Sorry, Frankieanne.
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  • frankieanne 1 year ago said:
    Don't worry about it, Gkaylia! I read your post with interest because I just got a tablet this summer. Although Android, I am wondering if I can do the same thing! I never thought about it. So - thanks! :-D
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  • mrpiggy 1 year ago said:
    Hi gkaylia1026. I didnt know what to say to your first post. While your photo on your recipe page is a great pic, I had meant that to Frankie's post. But, hey..." Oops" are very welcome here. I make alot of them : ) Im also not much of an IPAD/MAC user. Not taht Im anti mac. I just never had one. Anyway, its nice to have another IMI'er
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