{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!

 

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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.

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

2 thoughts on “{apricot balsamic pork chops}

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