Apricot Dijon Pork Chops

These were fantastic! I found this recipe at Budget Bytes and just happened to have some thin sliced pork chops in the freezer. The original recipe calls for bone in pork chops, but I prefer boneless. I also doubled the sauce from the original recipe. There was extra sauce, but when I packed up the leftovers I was glad to have something to warm the chops up in so they didn't dry out. You can definitely taste the vinegar in the recipe, but it's not overpowering. However, if you don't care for a vinegar taste, you could easily halve the vinegar and leave the rest of the recipe the same. Overall, this was a great recipe and super easy to make.

8 boneless, thin cut pork chops
2 tbsp olive oil
1 cup apricot preserves
1/4 cup dijon mustard
1/4 cup apple cider vinegar
1/2 tsp garlic powder
1/2 cup water
salt and pepper to taste

Whisk together the apricot preserves, dijon mustard, vinegar and garlic powder. Set aside.

In a large skillet, heat oil over medium heat. Pat pork chops with paper towel to try and season with salt and pepper. Cook over medium heat until browned, about 2-3 minutes per side. Remove from pan and set aside, covering with foil to keep warm.

Reduce heat to medium low and add apricot mixture to skillet. Whisk for 2-3 minutes, scraping bottom of the pan to get the pork drippings incorporated into sauce. Add chops back into sauce and simmer on low for 1-2 minutes, until they're covered in sauce.



Adapted from Budget Bytes.