{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.




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.



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

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