Flavorful pork chops topped with a sweet and tangy honey apricot reduction.
Course Entree
Cuisine American
Keyword juicy pork chops, pork chops in skillet, pork chops with apricot
Prep Time 5 minutesminutes
Cook Time 13 minutesminutes
Total Time 18 minutesminutes
Servings 4servings
Calories 322kcal
Author Plating Pixels
Ingredients
4mediumboneless pork chopsabout 1.5 pounds
¾teaspoonsalt
¼teaspoonblack pepper
½teaspoonfresh minced rosemary
1tablespoonlight olive oil
⅛cupwhite wine vinegar
2tablespoonshoney
¼cupapricot preserves
⅛cupchopped dried apricots
¼teaspooncrushed red pepper flakes
Instructions
Sprinkle pork chops on both sides with salt, pepper, and rosemary. Rub in to evenly coat.
Heat olive oil to medium-high heat in a large skillet or pan. Add pork chops and cook 4-5 minutes until browned. Reduce heat to medium, rotate and cook the other side until browned. Pork should reach a minimum internal temperature of 145° F. measured with a thermometer.
Remove pork from pan, lightly cover with foil and allow to rest. Drain any excess liquid but keep brown bits in the pan.
Add white wine vinegar to the pan and cook on medium-high 2-3 minutes, until reduced slightly.
Stir in honey, apricot preserves, dried apricots, and red pepper. Cook until heated through. Serve honey-apricot mixture over cooked pork chops.
Notes
Use high-quality pork, preferably without hormones, antibiotics or nitrates.
The thickness of pork chops will affect cooking time. Add more or less time depending on thickness.
Remember to rest the meat before serving.
You can easily adjust the sweetness by adding more or less honey.
Leftover pork can be used in salads, stir-fries or even sandwiches.
Store leftovers in the fridge in a sealed container for up to 3 days.