Pork Chops with Apricot Sauce

Take weeknight dinners from frumpy to fabulous by serving a flavorful pork chop dinner with simple sides.

Yield:

4 Servings

Recipe Time

Prep: 5 Minutes
Cook: 20 Minutes

Nutritional Information

Calories 310
Fat 13 g
Satfat 2 g
Protein 21 g
Carbohydrate 28 g
Fiber 0 g
Cholesterol 60 mg
Sodium 577 mg

Ingredients

4 (10 oz.) center-cut, bone-in pork chops
Salt and pepper
2 tablespoons vegetable oil
1/2 cup low-sodium chicken broth
1/2 cup strained apricot jam
2 tablespoons Dijon mustard

Preparation

Preheat oven to 350°F. Mist a baking dish with cooking spray. Season pork chops with salt and pepper. Warm oil in a large skillet over medium-high heat until hot but not smoking. Add chops and cook until nicely browned, about 3 minutes per side. Transfer chops to prepared baking dish and cook through in oven, 7 to 10 minutes.

Pour off fat from skillet and add chicken broth. Bring to a boil over high heat, stirring with a wooden spoon or heatproof spatula to pick up any browned bits on bottom of skillet. Boil rapidly until liquid is reduced by half, 3 to 5 minutes. Add apricot jam and bring mixture back to a boil. Cook sauce, stirring, until thick and syrupy, about 2 minutes. Stir in mustard.

Lower heat on stove to medium and return cooked pork chops to skillet along with any accumulated juices in baking dish. Turn pork chops several times in sauce to coat. Spoon remaining sauce over chops and serve hot.

Note:

September 2007