Take weeknight dinners from frumpy to fabulous by serving a flavorful pork chop dinner with simple sides.
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
How to Make It
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.
This was absolutely a delicious dish. I did not have the jam, but I used a citrus glaze and added some fresh garlic. Yum! I will definitely make this again,and would be perfect for a fancy dinner. I served with brown 90sec cooking rice and garden peas.
Ordinarily, we are not found of "sweet" sauces with meat, but this was the exception with the addition of Country Dijon Mustard. I did not strain the jam and used a apricot/peach selection. This was delicious! Sweet potato fries along with steamed broccoli rounded out an easy weekday dinner.
Made this for the first time today and we really loved it! I had Apricot Preserves rather than jam, which made the sauce a little lumpy but overall it didn't seem to matter. It still tasted wonderful! I followed the recipe as specified with the exception of preserves vs. jam.
Very good recipe. The sauce is excellent! I used boneless pork loins intead of bone-in chops. I over cooked the pork a little, and it was still wonderful. Served with parmesean mashed potatoes and balsalmic green beans (a CL recipe as well).
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