- 4
Ingredients
- FOR THE PORK CHOPS-
- 4 6-oz bone-in pork chops, 1-1 1/4" thick
- 2 tbs vegetable oil
- Salt and pepper
- FOR THE APRICOT SAUCE—
- 1 cup diced yellow onion
- 1 Tbsp. minced garlic
- 2 cups low-sodium chicken broth
- 2 Tbsp. apple cider vinegar
- 1/2 cup slivered dried apricots
- 1/4 cup low-sugar apricot jam
- 2 tsp. minced lemon zest
- 2 Tbsp. unsalted butter
- 1 Tbsp. minced fresh thyme
Preparation
Step 1
Preheat oven to 375°.
Season both sides of pork with salt and pepper. Brown chops on both sides with oil in a large sauté pan over medium-high heat. Cover pan, transfer to oven, and roast chops for 7 minutes. Remove chops from oven and transfer to a platter. Tent chops with aluminum foil and let them rest while preparing sauce.
Sauté onion in same pan with roasted pork juices over medium-high heat until softened, about 5 minutes. Add garlic and sauté 1 minute.
Deglaze pan with chicken broth and cider vinegar. Simmer until liquid is reduced by half, about 15 minutes.
Stir dried apricots, jam, and lemon zest into the mixture. Simmer until sauce is thickened, about 5 minutes. Remove pan from heat.
Whisk in butter and thyme.