udonSometimes I buy groceries that I think look good at the time but don’t end up using right away.  This especially happens to me with meat: take the pork chops that have been sitting in my freezer for who knows how long.  I had plans to use them a few weeks ago when I made applesauce, but my laziness got the better of me and I ended up just eating the applesauce and never cooking the pork.  Oops.  I was determined to get rid of the pork this weekend, so I scoured the internet for recipes that didn’t involve the customary applesauce.  I found this recipe from Robin Miller, whose dishes I’ve generally had luck with in the past.  The only changes I made were to use apricot preserves instead of orange marmalade (I have an issue with orange marmalade…eww), and to add a few red pepper flakes into the sauce.  The dish was fast (start to finish 35 mins), easy, and delicious!  If I were to make it again, which I probably will, I would add more red pepper flakes and perhaps some garlic and ginger to the sauce.  Below is the recipe, with a breakdown of the costs of each item.  Items like chicken broth and scallions are prorated.

 

Ingredients     Cost
4 pork loin chops (~5 oz each)   $5.57
salt and pepper     pantry
1 T. vegetable oil     pantry
1 c. apricot preserves   $2.49
1/2 c. reduced-sodium chicken broth $0.18
2 T. reduced-sodium soy sauce   pantry
1 tsp. sesame oil     pantry
red pepper flakes to taste     pantry
10 oz. udon noodles     $2.29
2 T. chopped scallions   $0.25
      Total cost (4 servings) $10.78
      Cost per meal $2.70

apricot-glazed pork with udonBring water to a boil and cook udon according to package directions.

Meanwhile, heat vegetable oil in a large skillet over medium-high heat.  Season one side of pork with salt and pepper; add to skillet seasoned-side down and season the reverse side.  Cook pork about 2 minutes per side.

In a bowl combine the apricot preserves, chicken broth, soy sauce, sesame oil, red pepper flakes and mix well.  Pour over pork in the pan and let simmer for 5 minutes until sauce is reduced.  To serve, top noodles with pork and sauce and garnish with scallions.

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