In order to do my part (since these hogs are, after all, in Florida, and I can't expect the Burmese pythons to take care of them), I'm posting TWO pork recipes this week.
8 boneless pork loin chops, approximately one pound total weight
2 Tbsp apricot preserves
1/2 cup chopped dried apricots
1 Tbsp curry powder
1/2 Tbsp cinnamon
1 red pepper, cut into strips
2 Tbsp white vinegar
1 Tbsp lemon juice
Fry pork chops in minimal oil until brown on both sides, then hold in a 180-degree oven. Add apricots, preserves, red pepper and one tablespoon of white vinegar to the saute pan. Once the preserves are softened, add curry powder and cinnamon. Cook until peppers and apricots are soft, then add remaining vinegar and lemon juice. Simmer until sauce is thickened, then add pork chops back to pan. This can be served with rice, I chose to make steamed bok choy and baked potatoes.
Makes four servingsPork chops with fried apples
4 thick-cut boneless loin chops, 6-8 oz each
4 granny smith apples
2 Tbsp butter
2 Tbsp vegetable oil
Heat butter and oil in a large heavy skillet over medium-high heat. Sear the fatty edge of the pork chops in the pan until golden, then flip to opposite edge. Core, slice and add apples to pan, cover and reduce heat to medium-low. After 10 minutes, remove cover and raise heat to reduce juices, flipping chops to one face for two minutes, then flipping to other side to finish. Serve with egg noodles. I also had a nice Spanish white that I bought a number of years ago that added a nice citrus note to the meal.
Makes another four servings.
Now, of course, if you happen to get a whole hog, you'll need a few extra apricots or apples, but it would be worth it.