Brainy Summer Delight ~ Cooking with Apricots...

A summer lunch or dinner to be eaten on the porch...

You will need to buy a package of boneless pork ribs/chops or a pork loin to be cut into thick strips. You will also need to buy or cut fresh mint leaves from your garden. For this dish, use, if in season or available in stores, fresh apricots as a side and or condiment.

Melt in a covered skillet 4 tbs of coconut oil and 2 tbs of olive oil. Add to the oils, red pepper flakes, black pepper, garlic powder, sea salt and fresh dried crushed mint and oregano (the fresh mint will be used for a garnish).  Lay in your pork on high heat and watch them sizzle. Brown on all sides. When browned, add a few dashes of Louisianian hot sauce, then 1/4 cup of heavy cream and more crushed mint. Cover and let the pork cook on low heat for 8-10 min. depending on the thickness.

In another smaller skillet, melt in 2 tbs of butter and 1 tbs of coconut oil. Lay in your washed, halved and pitted apricots. As with your pork, let them sizzle away and brown on both sides. Squeeze in some organic honey and 3 tbs.of heavy syrup from any kind of preserved/jarred fruit you have in the fridge. If you don't, then any juice you have on hand will do. To that, you can also add a splash of apricot brandy or cooking sherry.

Prepare potatoes as an additional side, boil or microwave. Lastly, wash and cut all the fresh mint you want to use as garnish; only then are you ready to serve and enjoy.

~ Tutti a Tavola!