Pork Chops With Apricot Sauce

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.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 4  center-cut pork chops
•  salt
•  pepper
• 2  tablespoons  vegetable oil
• 1⁄2 cup low sodium chicken broth
• 1⁄2 cup  apricot jam, strained
• 2  tablespoons Dijon mustard

Directions

1. Preheat oven to 350 degrees.
2. Mist a baking dish with cooking spray.
3. Season pork chops with salt and pepper.
4. Warm oil in a lare skillet over medium-high heat until hot but not smoking.
5. Add chops and cook until nicely browned, about 3 minutes per side.
6. Transfer chops to prepared baking dish and cook through in oven, 10 to 20 minutes, depending on how thick the chops are.
7. Pour off fat from skillet and add chicken broth.
8. 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.
9. Boil rapidly until liquid is reduced by half, 3 to 5 minutes.
10. Add apricot jam and bring mixture back to a boil.
11. Cook sauce, stirring, until thick and syrupy, about 2 minutes.
12. Stir in mustard.
13. Lower heat on stove to medium and returned cooked pork chops to skillet along with any accumulated juices in baking dish.
14. Turn pork chops several times in sauce to coat.
15. Spoon remaining sauce over chops and serve hot.