A Dinner

I've found that I have less time for my crafts, but needing somewhere to vent and create that Elaine can "help" with, I started cooking nicer meals (plus Scott doesn't seem to mind me spending lots of money on nice meals - maybe because he gets to eat it?) So this is the dinner I made Friday night. Apricot Dijon Pork Chops, Butter braised Cucumbers and Pecan Raisin Loaf. I'm not including the recipe for the bread because it is really long, takes for ever, needs to be hand kneaded - and only makes one loaf (which isn't enough for most of your families). But the other recipes are really easy and were really good.

Apricot Dijon Pork Chops (originally Peach-Mustard Pork Chops on Food Networks website, I changed the recipe to fit what I did)

Ingredients

nocoupons

• 4 (1 1/2-inch thick) pork chops
• Safflower or corn oil, for brushing
• Kosher salt
• Freshly ground black pepper

Directions

Peach-Mustard BBQ Sauce, recipe follows

Prepare an outdoor grill with a high heat for both direct and indirect grilling. Position a drip pan under the grate on the cooler side of the grill (we didn't do this).

Brush the pork chops on both sides with oil and season with salt and black pepper to taste. Set aside for 15 minutes.

Grill the chops over the heat until brown on both sides, about 4 minutes per side. Move them to the cool side of the grill and brush with some of the Apricot-Dijon BBQ Sauce. Cook the chops, covered, turning and basting with sauce every 5 minutes, until an instant-read thermometer inserted crosswise into the chops registers 140 degrees F, about 15 minutes more. Let rest for 10 minutes.

To serve: Drizzle the chops with more sauce and serve.

Apricot - Dijon BBQ Sauce

3 tablespoons unsalted butter

2 tablespoons minced onion

2 cloves garlic, minced

3 tablespoons cider vinegar

3 /4 Dijon mustard

3/4 cup Apricot jam or preserves

1/2 teaspoon salt

Melt the butter in a saucepan over medium heat. Add the onion and garlic and cook until translucent, about 3 minutes. Add the vinegar and boil until almost completely reduced and the mixture, about 4 minutes. Whisk in mustard and the jam or preserves. Simmer, whisking, until jam melts, about 1 minute. Remove the pan from the heat and stir in the salt.

Yield: about 1 1/4 cups

Butter Braised Cucumbers (From Fannie Farmer's Cookbook)

2 Cucumbers (pealed, sliced in half, seeded and chopped into 1/2 pieces)
1 C Water
6 Tbsp Butter
salt

Put 1 C water, Cucumber and 4Tbsp of water in pan, cover and cook for 8-10 minutes on high or until cucumbers are tender. Drain. Add remaining butter and salt to taste.