“Baby apes sleep in apricots.”

This is a recipe I stole, almost verbatim, from a restaurant.  The restaurant is now out of business and was owned by my son.  I doubt that he’s going to sue me over this.  It would make Christmas awkward.

I made a half recipe because I’m the only one in our house that eats/likes apricots.  I decided to brine two, thick pork chops and saute them in a hot pan and glaze them at the last minute.

This super simple recipe can also be used as a dipping sauce or a glaze for grilled or roasted meats. On grilled pork, with a touch of Jamaican jerk seasoning, it’s magic.


1 cup apricot jam

2 t mild indian curry powder

1 t soy sauce

1/2 cup rice vinegar


Place all of the ingredients in a blender and puree until smooth.  If you want to add some zing to the sauce you can use hot curry powder.

Makes about 1 1/2 cups.


Yes!  And for your edification I’m adding a recipe for jerk seasoning.  I am a good woman.



1 T salt

1 T allspice

1/2 T thyme

2 t black pepper

1 t cayenne

1/2 t cinnamon

1/2 t nutmeg


Blend.  Store in a jar.  You’re welcome

Loveya – The Grandma

Entree Grandma Pat Cooks

Grandma Pat View All →

Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.

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