Serve these tangy Apricot Pork Chops with a dressed baked potato and sugar snap peas for a satisfying weeknight meal. Peach preserves or orange marmalade can be used instead of apricot preserves.
Very good recipe. It's definitely a keeper. Made it several times.
This was very easy and quick to make. No fuss, dinner ready in no time. Tasted good, easy to match sides to (I did sweet potatoes and sugar snap peas). If I hadn't known I would never have guessed that I was eating apricot jam:)
This recipe was quick and easy with things I had on hand, but I did not find it that tasty. I did use orange marmalade instead of apricot preserves, so that may have made a difference. Probably won't try it again, though. A bit disappointing.
Very good; but we only used 1 tsp of garlic--2 tsp just LOOKED too much. Very easy, very quick and served us nicely with some couches. Definitely a keeper....
Excellent flavor yet very simple. The perfect combination! I served it with rice and mixed vegetables.
We only had 2 6-ounce pork chops, so we pounded them flat to help them cook more quickly in the pan. Otherwise, we made exactly to specifications. This was so quick and really tasty. We served with the cooking light Butternut squash gratin with blue cheese and sage. Definitely a 'make-again'.
It's alright. The sauce is good, but the way it's cooked doesn't give the meat much flavor. I much prefer this type of sauce on pork tenderloin (I'm pretty sure you can find that on this site..maybe under ginger). I would make it again, but probably only when there is nothing else I can use. I would recommend the honey spice pork chops instead.
