Apricot Balsamic Pork ChopsMissy - Blissbranding Digital Specialist
Apricot balsamic pork chops are going to be in your weeknight dinner rotation after your first bite of this sweet and tangy dish! The sauce is versatile and full of flavor! You’ll be blown away by how incredibly easy this dish is to put together.
¼ cup apricot preserves
¼ cup Coronado Taste of Oils Apricot Balsamic
2 tablespoon Dijon mustard, smooth, not grainy
½ teaspoon red pepper flakes
2 cloves garlic, minced
¼ cup water
¼ cup chicken stock
2 tablespoons unsalted butter
2 pounds boneless pork chops
Several sprigs of fresh thyme
In a medium bowl, whisk together apricot preserves, Coronado Taste of Oils Apricot Balsamic, mustard, red pepper flakes, garlic, water, and chicken stock. Set aside.
In a large (12 inch) cast iron skillet, melt 2 tablespoons of butter and turn the heat onto high.
Season pork chops with salt and pepper then place into hot skillet and brown both sides.
Remove pork chops (you’ll finish cooking it later) then cut the heat and move the skillet to another burner that hasn’t been on.
VERY CAREFULLY pour the sauce into the skillet.
It will hiss and bubble and spit so be extremely careful.
You can choose to wait to do this if you’re scared.
Place back onto medium-high heat and add the pork chops back in along with sprigs of thyme.
Simmer in sauce until fully cooked through and sauce has thickened, about 12-15 minutes, depending how thick your pork chops are.
Serve with generous sauce on top!
Recipe first featured here.
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