Sunday, July 20, 2014

Apricot sauce for porkchops

1 Tbsp apricot jam
2 tsp sherry
1/2 tsp mustard
1/4 tsp dried thyme
1 small garlic clove, crushed
knob butter
salt
Posted by at
Labels: , , ,

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)