Pork chops are a wonderful cut of meat. They are lean and healthy. A great alternative to chicken. Growing up my mom made pork chops all the time. I still eat them every once in a while. If I must confess, I actually like pork tenderloin better...but a good old "thin cut" pork chop is good for weeknight cooking.
To give the chops a little jazz I made a sauce to go with them. Pork lends itself to fruit flavors really well, and since I had a jar of reduced sugar apricot jam, that was the perfect choice.
This meal turns out moist and juicy, low in calories and fat, and carbs. A winner in my book. I can be made in under 30 minutes so it's on the table quickly. Perfect for the winter weather, this dish is comforting and tasty. It's sure to be a winner with the whole family!
So try a nice pork chop in this week's meal rotation. Simple, easy, and oh so tasty! What could be better than that? (sound like Ina Garten don't I? *wink*)
Pork Chops in an Apricot Sauceserves 4
8 thin cut pork chops
Salt and pepper
2 tablespoons canola oil
1/2 cup low-sodium chicken broth
1/2 cup low sugar apricot jam
2 tablespoons Dijon mustard
Season pork chops with salt and pepper. Heat oil in a large skillet over medium-high heat. Add chops and cook about 2 minutes per side until browned. Transfer chops to dish and set aside.
Pour off any extra fat from skillet. Add chicken broth and bring to a boil over medium high heat. Scrape up any browned bits on the bottom of the skillet . Boil until liquid is reduced by half, about 3 minutes. Add apricot jam and continue to boil. Cook about 2 more minutes until whisking sauce, until thick. Add mustard and stir to combine.
- Add pork chops back to the skillet and pour any juices back into the skillet for flavor. Turn pork chops several times in sauce to coat. Place chops on a plate spooning additional sauce over the top.