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."
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Ready In:




  • 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.

Questions & Replies

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  1. jazzchef
    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.
  2. morningfeather
    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.
  3. Diesel01
    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.


I love to cook healthy, but I want it to be easy and delicious! HA! I like cooking with an instant pot and the crockpot. Cooking in the oven is great...as long as I don't have to do a lot of prep work to get it in the oven. I am a teacher and don't have time for complicated and time consuming recipes during the school year. During the summer, it's a different story. I'll cook those complicated and time consuming recipes. I have a bit more time for that. I like a good farmer's market where I can get fresh vegetables Because, let's face it, those farmer's market vegetables just taste better! Nothing beats fresh fruits and vegetables and summer is the best time to enjoy those. I really enjoy cooking for my husband and family, gatherings with friends and family, church and work potlucks, and anyone else who needs something to eat. hahaa I like trying new and always delight in finding a new treasure to add to the recipe box. My mother was a fantastic cook! I've never had fried chicken as good as hers. Her chocolate pie was the absolute best. She made the best lasagna, chicken and dressing, chicken pot pie, Christmas candy, cakes, and pies. Although mom and I cook differently, I learned so much from her about cooking good food. So, really I owe my cooking skills to my mom.
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