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.
4 (4-ounce) boneless loin pork chops
1/4 cup prechopped onion
1/4 cup apricot preserves
1 tablespoon low-sodium soy sauce
2 teaspoons bottled minced garlic
1/4 teaspoon salt
1/4 cup sliced green onions
How to Make It
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 6 minutes on each side or until done. Remove from pan; keep warm.
Add prechopped onion to pan; sauté 4 minutes or until lightly browned. Stir in preserves, soy sauce, garlic, and salt; cook 3 minutes or until thickened. Add pork to pan, turning to coat. Sprinkle with green onions.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.
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.