Apricot Balsamic Pork Chops
Apricot balsamic pork chops are going to be in your weeknight dinner rotation after your first bite of this sweet and tangy dish!
Servings: 4
Equipment
Ingredients
- ¼ cup (59 g) apricot preserves
- ¼ cup (59 ml) balsamic vinegar
- 2 tablespoon dijon mustard smooth, not grainy
- ½ teaspoon red pepper flakes
- 2 cloves garlic minced
- ¼ cup (59 ml) water
- ¼ cup (59 ml) chicken stock
- 2 tablespoons (28 g) unsalted butter
- 2 pounds (907 g) boneless pork chops
- Several sprigs of fresh thyme
Instructions
- In a medium bowl, whisk together apricot preserves, balsamic vinegar, mustard, red pepper flakes, garlic, water, and chicken stock. Set aside.1/4 cup apricot preserves, 1/4 cup balsamic vinegar, 2 tablespoon dijon mustard, 1/2 teaspoon red pepper flakes, 2 cloves garlic, 1/4 cup water, 1/4 cup chicken stock
- In a large (12 inch) cast iron skillet, melt 2 tablespoons of butter and turn the heat onto high.2 tablespoons unsalted butter
- Season pork chops with salt and pepper then place into hot skillet and brown both sides.2 pounds boneless pork chops
- Remove pork chops (you'll finish cooking it later) then cut the heat and move the skillet to another burner that hasn't been on.
- VERY CAREFULLY pour the sauce into the skillet. It will hiss and bubble and spit so be extremely careful. You can choose to wait to do this if you're scared.
- Place back onto medium-high heat and add the pork chops back in along with sprigs of thyme. Simmer in sauce until fully cooked through and sauce has thickened, about 12-15 minutes, depending how thick your pork chops are.Several sprigs of fresh thyme
- Serve with generous sauce on top!
Notes
I added roasted potatoes and asparagus to the skillet for photo purposes but we had them as our side dish and didn't cook the veggies in the skillet. I roasted them in the oven.
Nutrition
Serving: 1 pork chop with sauce | Calories: 408 kcal | Carbohydrates: 26 g | Protein: 47 g | Fat: 15 g | Sugar: 20 g
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