Apricot preserves–sometimes labeled apricot jam–are a lovely condiment to have on hand. While deliciously at home on a piece of toast or an English muffin, apricot preserves are less sweet than orange marmalade or peach preserves. As such, I use them a lot here at LCK, for a lot of different things. Apricot preserves have a pleasant tartness that allows them to play nicely with savory ingredients in particular. The sauce for Apricot Pork Chops also includes Dijon mustard, cider vinegar, onion powder, and Worcestershire sauce, all of which combine to add the sharpness and umami so important to this recipe.
This Apricot Pork Chops recipe is quick and incredibly flavorful. My favorite plate pairings are Pecan Rice and something simple and green. Green beans, broccoli, and asparagus all work beautifully.
I am a big fan of pork chops on the bone, and I think bone-in pork chops are important for this recipe. For one thing, the bone helps keep the pork chops from drying out. Also, since the apricot sauce is a pan sauce, it relies heavily on the flavorful residue (AKA, the fond) left in the pan from browning. Pork chops with the bone leave behind more of that flavor than boneless chops do.
I think everything else about Apricot Pork Chops is pretty self-explanatory. Princess Persnickety wants you to know that the apricot stuff is also very good on chicken which she prefers to pork chops. Bone-in, skin-on thighs are a ringer, but you’ll need to adjust the cooking time to make sure the chicken thighs are done. You can brown them and put them in a 400° oven while you prepare the sauce, then proceed as above. If using boneless chicken breasts or tenders, you may want to dust the chicken lightly with flour before browning to give you more fond for the sauce. You can pretty much follow the directions for Apricot Pork Chops while checking the chicken for doneness.
(Apparently, I’m making Apricot Chicken later this week.)
Apricot Pork Chops
Ingredients
- ½ cup apricot preserves
- ¼ cup apple cider vinegar
- ⅔-1 T. Dijon mustard
- 1 t. Worcestershire sauce
- 1 t. onion powder
- salt and pepper
- 1½ lbs. bone-in pork chops, ½" thick
- 2 T. oil for browning chops
Instructions
- Combine preserves, vinegar, Dijon, onion powder, and Worcestershire sauce in a small bowl. Whisk to combine.
- Salt and pepper the pork chops on both sides. Heat oil in a skillet over medium heat until hot and wavy-looking, but not smoking. Working in batches, brown the chops 2-3 minutes per side. Remove to a plate and set aside.
- When the chops are all browned, add the sauce to the skillet. Stir until all of the browned bits are released from the bottom of the pan. Turn the heat to low. Simmer, stirring frequently, until the sauce has thickened.
- Add the cops back to the skillet one at a time, turning each one over to coat with sauce. Add any juices accumulated on the plate. Reheat the pork chops in the sauce for a few minutes. Allow the pork chops and sauce to rest off the heat for at least 5 minutes before serving.
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