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1
Boil the apricots in water until soft. Enough water should be in the pot to allow you to puree the apricots in a blender when soft.
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2
At the same time, boil the onions in the vinegar until tender.
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3
In the meantime, crush and mix together the spices mentioned, plus the sugar. Exact spices or quantities are not that important.
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4
The apricots cook quickly. Mash or puree them, add to the boiling onion mixture, then add the spice-sugar mixture.
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5
Cool mixture to room temperature. Do not worry about the extreme sourness of the mixture -- you are not going to eat it!
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6
This is enough to marinate 8 - 12 loin chops, depending on size and thickness. I prefer fairly thick chops.
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7
Use a glass, ceramic or porcelain dish, and ladle some of the mixture into the bottom and spread it all over. If your mixture is very thick, add a little water, but it must be fairly thick and not watery!
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8
Pack in a layer of chops tightly together. Layer over more marinade, and add the rest of the chops. Top with the last of the marinade.
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9
How you do it, will depend on the size of your container and number of chops. Make sure all chops are in contact with the marinade.
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10
Cover with plastic film and keep in the fridge. It's a good idea to turn and re-pack them once, to make sure every bit is marinated.
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11
You can safely marinate them for at least 3 days and up to 7, 8 days in the fridge. They only get better!
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12
To use: Scrape off the marinade with a spatula, and discard. You don't have to scrape them frantically, just get rid of most of the marinade.
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13
It's by far the best to grill them over coals or charcoal. Don't overcook! Only use salt after grilling.
