Pork Chops With Apricot Sauce


I got this recipe from the AllYou magazine. At first I thought it's going to be tricky with the family. I know that my husband doesn't like sweet on meat dishes. But this dish was an exception. It was a hit. The sweetness of the apricot sauce was subtle so it was just perfect.


4 pork chops
salt and pepper
2 tbsp oil
1/2 cup chicken broth
1/2 cup strained apricot jam
2 tbsp dijon mustard

Preheat oven to 350F. Mist a baking dish with cooking spray. Season pork chops with salt and pepper. Warm oil in a large skillet until hot but not smoking. Add chops and cook until nicely browned, about 3 minutes each side. Transfer chops in the baking dish and cook through in oven, 7-10 minutes.

Pour off fat from skillet and add chicken broth. Bring to a boil over high heat, stirring with a wooden spoon or heat proof spatula to pick up any browned bits on bottom of the skillet. Boil rapidly until liquid is reduced by half, 3-5 minutes. Add apricot jam and bring mixture back to a boil. Cook sauce, stirring, until thick and syrupy, about 2 minutes. Stir in mustard.

Lower heat on stove to medium and return cooked pork chops to skillet along with any accumulated juices in baking dish. Turn pork chops several times in sauce to coat. Spoon remaining sauce over chops and serve hot.

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