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Pan-Roasted Pork Chops with Apricot Sauce

Here’s to “the other white meat.” Taste this perfectly pan-roasted chop and see why it merits all the publicity it’s been getting.

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The sauce does take some time to make. So keep the chops tightly covered until ready to serve so they stay warm.


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. Serve with Mashed Cauliflower.

Brown chops in oven-proof pan for 3 minutes per side.

Brown chops in oven-proof pan for 3 minutes per side.

Add dried apricots once the liquids have reduced.

Add dried apricots once the liquids have reduced.

Nutritional Facts

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