¼ cup canola oil plus 1 tbsp
2 tbsp brown sugar
2 tbsp balsamic vinegar
1 tbsp minced ginger
2 tbsp Sriracha
2 tbsp toasted pumpkin seed oil (or toasted sesame oil)
3 cloves garlic minced
2 tbsp soy sauce (low sodium)
2 tbsp apricot preserves
8 – 4oz. thin pork chops, bone-in (about ¼ inch thick)
3 tbsp chopped fresh flat leaf parsley (you also could use cilantro)
2 to 4 green onions, sliced (depends on how much you like)
Preheat the oven to 375
degrees F.
Place 1/4 cup canola oil, sugar, vinegar, ginger, sriracha, soy sauce, pumpkin oil, garlic and apricot preserves
in a food processor and process for 15 seconds. Put the pork chops in a
heavy-duty resalable plastic bag. Add half of the marinade and reserve the
other half until serving. Squeeze out the air, seal and move the chops around
in the bag to coat evenly. Marinate in the refrigerator at least 30 minutes,
and up to 8 hours.
Remove the chops from
the bag. Place the reserved marinade in a small saucepot. Bring to a boil to
reduce and thicken the sauce a bit, about 2 minutes.
Heat large stainless
saute pan over medium-high heat and add the remaining 1 tbsp oil. Brown the
chops in the hot pan, 1 to 2 minutes per side. Place the saute pan in the oven
and cook until done (155 degrees F internal temperature). Serve with a spoonful
of the glaze, with parsley and sliced green onions sprinkled on top. 
