Rating: 4.5 stars
11 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 5
  • 5 star values: 5

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

Recipe by MyRecipes September 2007

Gallery

Recipe Summary

prep:
5 mins
cook:
20 mins
total:
25 mins
Yield:
4 Servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

310 calories; fat 13g; saturated fat 2g; protein 21g; carbohydrates 28g; cholesterol 60mg; sodium 577mg.
Advertisement
Advertisement