It is smoked paprika week.. all the recipes have the delicious spice. I have decided on taking the spice with me if I ever get stranded on a deserted island.

I bought some center cut, thin pork chops. I don’t like making them too often since they tend to dry out very quickly- but then I realized if I brine them, they come out super juicy.

For the brine, I mixed orange juice, apricot jam, vinegar and of course smoked paprika. The liquid has a delicious sweet, savory and tangy component- perfect for a sauce for the pork chops.

I marinated them for a few hours in the liquid. I then browned them and added the liquid back. I realized, cooking them in the liquid keeps them soft and tender. The chops came out delicious. I roasted potatoes on the side with some garlic powder, salt and of course, smoked paprika. I also roasted asparagus on the side and I had a perfectly balanced meal.

Everyone enjoyed the meal with a yummy glass of red wine…

• 4 to 5 center cup pork chops
• ¼ cup apricot jam, softened in microwave
• ½ cup orange juice
• 2 garlic cloves, grated
• 1 tablespoon rice vinegar
• 1 teaspoon smoked paprika
• 1 teaspoon salt

Mix the jam, juice, garlic, vinegar, paprika and salt in a small bowl. Add the chops and mixture to a zip lock bag and marinate for 4 to 5 hours. Save the marinade for later.

• 2 tablespoons olive oil

Heat a non-stick pan with the oil. Brown the pork chops on both sides on high heat. Take out of the pan and add the marinade. Bring to a boil and add the pork chops. Cook for a few minutes till the chops are done (careful not to overcook). Serve the chops with the sauce, potatoes and asparagus.