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Apricot Balsamic Pork Chop
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Apricot Balsamic Pork Chops

Apricot jam, balsamic vinegar, garlic and thyme flavor these weeknight-quick pork chops.
Course Main Course, Meat
Cuisine American
Servings 4

Ingredients

  • 1/4 cup apricot preserves
  • 2 tablespoons balsamic vinegar
  • 1/4 cup water
  • 1 large clove garlic, minced
  • 1/2 teaspoon dried thyme
  • 4 pork chops, with bone or boneless
  • salt and freshly ground pepper
  • 2 tablespoons olive oil

Instructions

  • Combine preserves, vinegar and water in a measuring cup or bowl. Use a fork to break up any chunks of apricot. Add garlic and thyme, and mix to combine. Set aside.
  • Pat chops dry with a paper towel and season generously on both sides with salt and pepper. Heat oil in a large sauté pan over medium-high flame until quite hot. Brown chops on one side, about 4 minutes. Turn chops, reduce heat to medium and cook about 3 minutes. Transfer chops to a plate—they don’t need to be completely cooked through yet, they will go back in the pan.
  • Add apricot preserve mixture to the pan and cook, scraping up any browned bits, for about 2 minutes. Return chops to pan and let sauce cook down slightly as chops finish cooking, turning to coat on both sides.
  • When the sauce reaches a consistency you like (you can see from the photo, I was impatient and let it be thin), plate the chops and spoon additional sauce over them. Serve.