Need a good quick weeknight meal?

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*)

Enjoy!

Pork Chops in an Apricot Sauce

serves 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.