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	<title>Nha Bep Vietnam, Day Nau An, Nau An Ngon, Cong Thuc Nau An, Nau An Gia Dinh &#187; Chops</title>
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		<title>Apricot-Maple Glazed Pork Chops</title>
		<link>http://www.nhabepvn.com/african/apricot-maple-glazed-pork-chops/</link>
		<comments>http://www.nhabepvn.com/african/apricot-maple-glazed-pork-chops/#comments</comments>
		<pubDate>Fri, 30 Oct 2009 20:00:18 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[African]]></category>
		<category><![CDATA[Chops]]></category>

		<guid isPermaLink="false">http://www.nhabepvn.com/?p=253</guid>
		<description><![CDATA[<a href="http://www.nhabepvn.com/african/apricot-maple-glazed-pork-chops/"><img align="left" hspace="5" width="90" height="90" src="http://www.nhabepvn.com/wp-content/plugins/thumbnail-for-excerpts/tfe_no_thumb.png" class="alignleft wp-post-image tfe" alt="" title="" /></a>Ingredients / Preparation 2 tablespoons butter 4 (1 lb.) tablespoons 1/2-inch-thick pork chops 1/4 cup diced shallots 1/2 cup Apricot LIBBYS® KERNS® All Nectar 1/4 cup sherry wine or dry white wine 1/4 cup maple syrup 1/2 teaspoon MAGGI® Instant Chicken Bouillon 4 dried apricot halves, thinly sliced (optional) 1 tablespoon finely chopped parsley (optional) [...]]]></description>
			<content:encoded><![CDATA[<p><strong>Ingredients / Preparation</strong><br />
2 tablespoons butter<br />
4 (1 lb.) tablespoons 1/2-inch-thick pork chops<br />
1/4 cup diced shallots<br />
1/2 cup Apricot LIBBYS® KERNS® All Nectar<br />
1/4 cup sherry wine or dry white wine<br />
1/4 cup maple syrup<br />
1/2 teaspoon MAGGI® Instant Chicken Bouillon<br />
4 dried apricot halves, thinly sliced (optional)<br />
1 tablespoon finely chopped parsley (optional)</p>
<p><strong>Methods / Instructions</strong><br />
Directions<br />
MELT butter in large skillet. Add pork; cook, turning once, until no longer pink in center. Transfer to serving plate; keep warm.</p>
<p>ADD shallots to skillet; cook, stirring frequently, until tender. Stir in nectar, sherry, maple syrup and bouillon. Bring to a boil; cook, stirring frequently, until sauce has thickened. Remove from heat; pour sauce over pork. Sprinkle with apricots and parsley.</p>
<p>Servings: 4</p>
<p>One of the most flavorful pork chops youll ever eat. Apricot nectar and maple syrup complement the sauce. Pair with steamed white rice, green beans and Libbys Kerns nectar.</p>
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