Pan-Roasted Pork Chops with Apricot-Ginger Glaze

Pan-Roasted Pork Chops with Apricot-Ginger Glaze Recipe
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Don't fear slightly pink pork. New guidelines from the USDA have decreased the minimum internal temperature from 160° (for medium) to 145° (medium-rare is now considered safe) with a three-minute stand time after removing from heat. The meat will be moist and tender, and leaner cuts will be more succulent. (The minimum temperature for ground pork remains 160°.)

Yield:

Makes 4 servings

Recipe from

Recipe Time

Prep: 15 Minutes
Stand: 18 Minutes
Cook: 12 Minutes
Bake: 18 Minutes
Total: 1 Hour, 3 Minutes

Ingredients

2 teaspoons light brown sugar
1 teaspoon ground cumin
3/4 teaspoon garlic powder
1/2 teaspoon ground coriander
1/8 teaspoon cayenne pepper
1 1/4 teaspoons salt, divided
4 (1 1/2-inch-thick) bone-in center-cut pork chops (about 3 pounds)
2 tablespoons olive oil, divided
1 tablespoon grated fresh ginger
2 garlic cloves, minced
1/2 cup apricot preserves
1 tablespoon agave nectar or sugar
2 teaspoons fresh lemon juice

Preparation

1. Preheat oven to 350°. Stir together first 5 ingredients and 1 teaspoon salt in a small bowl. Rub mixture over pork chops, and let stand at room temperature 15 minutes.

2. Meanwhile, heat 1 tablespoon oil in a small saucepan over medium heat. Add ginger and garlic; cook, stirring occasionally, 1 to 2 minutes or until softened. Stir in preserves, agave nectar, lemon juice, and remaining 1/4 teaspoon salt. Bring mixture to a boil, reduce heat, and simmer, stirring occasionally, 3 minutes or until slightly thickened. Remove from heat.

3. Heat remaining 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add pork chops, and cook 2 to 3 minutes on each side or until browned. Pour apricot mixture over pork chops. Bake 18 to 20 minutes or until a meat thermometer inserted into thickest portion registers 145° (medium-rare) or until desired degree of doneness. Remove from heat, and let stand 3 minutes. Serve with pan juices.

Note:

David Bonom,

October 2011
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