{apricot balsamic pork chops}

Apricot jam + golden balsamic vinegar….drool! Pork chops with a sweet + sour glaze. It’s a combo you just can’t go wrong with. Then you add a pinch of red pepper flakes for a little added spice.

Perfection!

Remember a couple of months ago I canned apricot jam with my Aunt Penny? I wrote about it here: {weekend notes} Well, I’ve been meaning to incorporate the jam into a new recipe since. It’s just so good, that I knew it would be a key player in any recipe. And I was 100% correct. Don’t worry though, store bought will definitely do the trick too!

I like sauce and I cannot lie, but I could have drank the leftover sauce from the recipe. Not even joking.

Not to mention, this recipe is quick + easy.

apricot balsamic pork chops

Servings: 4
Difficulty: easy
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Here’s what you’ll need:

4 pork chops bone-in (about 1 inch thick)
salt + pepper
2 tablespoons butter
1/4 cup chicken stock
1/3 cup apricot jam
1/4 cup golden balsamic vinegar (regular will work too)
2 tablespoon dijon mustard
1 clove garlic, minced
pinch red pepper flakes

Here’s what you do:

Preheat oven to 400 degrees.

Season pork chops with salt + pepper.

Melt butter in a large oven proof skillet or cast iron pan over medium high heat. Add pork chops and sear until golden brown, about 3 minutes. Flip and sear on the other side for 3 minutes.

Place skillet in the preheated oven and roast for 10 minutes.

In a small saucepan over medium heat, combine stock + apricot jam + balsamic vinegar + dijon mustard + garlic + red pepper flakes. Bring to a boil, reduce and simmer until thickened. About 5 minutes.

Remove pork chops from oven drizzle 1/2 of the glaze over pork chops. Flip and pour the remaining glaze.

Serve over mashed potatoes.

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This was my very first time using bone in pork chops and I’m in love. They turned out so moist. I grabbed a package of 2 for like $6 at Raley’s then decided to figure out a way to use some of the apricot jam. We were impressed with the amount of flavor considering this recipe was so quick + easy.

One comment “I’d pay $25 in a restaurant for this dish.” I swear those words were said. And I have a tough crowd to please.

Bay gobbled up the leftover pork chop I didn’t eat and even asked me to make this again next week.

Don’t you love it when that happens?

Make this one!! It’s a keeper!

xoxo stacyb