Pork cut up in bit size pieces and sauteed. We used cutlets for this, but I am sure you could which ever cut you like. The original recipe called for sausage, but that just didn't taste right to me. Daddy also salted the pork while it was cooking, rather than put it in the sauce.
Apricot-Glaze
- 1/2 cup of apricot jam
- 2 tbsp of red onion
- 1 tbsp balsamic vinegar
- 1/2 tsp of rosemary (optional)
Mix all these ingredients together and add glaze when the pork is almost finished cooking.
We served it over rice, and the glaze was GREAT in the rice. We served a safe veggie of green beans with it. C didn't like those as much, but he will get used to it.
Oh, and I cut up carrots and put them into small, snack size bags for C. I don't like carrots much, but he apparently loves them, plus they are good for him. Win-win!
