Prep 5 mins
Cook 20 mins
From All You magazine. I haven't tried this one yet, but it looks good to me. It says you can use honey or orange marmalade in place of apricot jam, or a flavored mustard. And it says it's good with a tablespoon or two of chopped fresh rosemary or thyme. I don't know why recipezaar and the magazin show such a HUGE difference in nutritional information, but the recipe shows: per serving: 310 calories, 13g fat (2g Sat.), 60mg chol., 0g fiber, 21g Pro., 28g Carb., 577mg Sod.
- 4 center-cut pork chops
- 2 tablespoons vegetable oil
- 1⁄2 cup low sodium chicken broth
- 1⁄2 cup apricot jam, strained
- 2 tablespoons Dijon mustard
- Preheat oven to 350 degrees.
- Mist a baking dish with cooking spray.
- Season pork chops with salt and pepper.
- Warm oil in a lare 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, 10 to 20 minutes, depending on how thick the chops are.
- 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 returned 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.
Thanks for the recipe good sauce husband liked it and he is not generally a pork lover. I agree my chops were extra thick and we did need 20 minutes in the oven.
This was very tasty indeed! I used Apricot preserves but didn't strain them and it turned out just great. My chops were a moderate thickness and the time was just right for them to be done. I was a bit surprised at how tender they were in the end. The glaze is awesome on rice as a side. Thanks so much for dressing up my boring pork chops! I will make this again, regularly. Oh yes, one more thing... I used bone in pork chops.
The sauce was great. I used the marmalade option. My only problem with this recipe was the cooking time- 10 minutes in the oven was nowhere near long enough to make the pork chops done. I would add at least another 10 minutes to the cook time. I ended up finishing the meat on the stove, in the sauce pan. Everything turned out tasty, though.